Full English Porridge
Well this recipe certainly isn’t raw or vegan! It is a meat lovers haven combining two of my favourite breakfast that I had never previously thought to serve together, Poached duck eggs and porridge. Bare with me on this one, you wont regret it.
- 1 slice of prosciutto
- 1 Duck egg (chicken or other will work just fine)
- 1/2 cup oats
- enough milk to cover oats in saucepan
- 1 pinch of pink Himalayan rock salt
- 1 tsp. maca powder (optional)
- 1 tbsp. agave
- 1/2 tbsp. cider vinegar for poaching (any vinegar will work)
- 1 tsp. coconut oil for frying (any oil will work)
- boil the kettle, whilst this is happening slice your prosciutto width ways finger width apart.
- Then put your; oats, milk, salt and maca (if using) in a saucepan, on a low heat, let this simmer away whilst we poach our egg.
- Pour the boiled water into a saucepan on a medium heat and add the vinegar. Vinegar will keep the poached egg together and stop the whites from spreading in the water.
- Crack the egg into a ramekin, stir the water in a circular motion so that you create a small vortex and then drop the egg into the centre.
- Whilst this is cooking put your sliced prosciutto rashers into a pan and fry lightly for 1 minute or until slightly crispy, then remove from the heat.
- When the egg is done, usually around 3-4 minutes for a medium sized duck egg, remove it from the saucepan and place on some kitchen roll to absorb the water.
- Take your oats off the heat and pour into a bowl. Sprinkle on the prosciutto, then top with your beautifully poached duck egg. Lastly drizzle over the agave and crack into that runny centre.