Savoury Oat Porridge

🥘 Ingredients

• spring onions 12
• olive oil 3 tbsp
• salt
• black pepper
• fresh ginger 80 g
• garlic 12 cloves
• eggs 4
• jumbo rolled oats 160 g
• water 1 litre
• soy sauce 2 tbsp
• unsalted butter 50 g
• chilli flakes 1 tsp

1. 1

   Toss the spring onions in a bowl with 1 tablespoon of the olive oil and a pinch each of salt and black pepper . Place a large, non-stick sauté pan on a high heat and, once hot, cook half the spring onions for 3 minutes , turning a couple of times, until softened and charred. Transfer to a plate and char the remaining half, adding to the plate when done. Let the pan cool slightly.
2. 2

   Wipe out the pan and place it on a medium heat with the remaining 2 tablespoons of oil. Once hot, add the fresh ginger and garlic and cook for 15 minutes , stirring occasionally, until deeply golden and crispy. Transfer two-thirds of this mixture to a small bowl and leave the rest in the pan.
3. 3

   Meanwhile, boil the eggs for 6 minutes , until soft-boiled (or longer if preferred). Drain, peel and set aside.
4. 4

   To the ginger-garlic pan add the jumbo rolled oats , 1 litre of water , 1 teaspoon of salt and a good grind of pepper. Bring to a gentle simmer on a medium-high heat, then cook for about 4 minutes , stirring occasionally, until you have a loose porridge. Add a splash more water if needed.
5. 5

   Meanwhile, put the soy sauce and a generous amount of pepper into a small saucepan and bring to a simmer on a medium-high heat. Turn the heat down to low and slowly whisk in the unsalted butter , 2–3 at a time, waiting until just melted before adding some more. Continue in this way until you have a homogenised mixture. Don't let it boil at all as it will split.
6. 6

   Divide the porridge between four bowls. Top each with some of the soy butter and spring onions. Cut the eggs in half, sprinkle with salt and pepper and place on top. Finish with the reserved ginger-garlic crumbs and a sprinkling of chilli flakes . Serve warm.