foxnestfood Bacon & Cheese Savoury Oats (Trust me on this one!)
It’s National Porridge Week and I’m delighted to be teaming up with @flahavans to take on the “Bags Full of Potential” Challenge to showcase just how versatile Flahavan’s Oats are.
When you hear the word Porridge, most of us automatically picture a delicious steaming hot bowl, drizzled with honey & topped with fruit, but did you know that in Asia, savoury porridge oats are common place? It got me thinking, why it never took off in this part of the world?
I never had much of a sweet tooth and definitely prefer a breakfast that’s savoury so I decided to take influence from Asia’s savoury porridge but use some sharp Cheddar and Smokey Bacon. Trust me, It was incredibly delicious and it didn’t feel like it had to be breakfast anymore either. You could easily have this for lunch or dinner and it takes around 10 minutes!
What you need: serve 2
* 80g Flahavan’s Porridge Oats * 295ml of Chicken/Veg Stock * 235ml Milk * 70g Red Mature Cheddar, grated * 100g Smoked Bacon Lardons * Salt and Pepper to taste
– Fry off the Bacon in a little oil until crisp, set aside – In the same pot, add the Flahavan’s Porridge Oats, Stock/Water, the Milk & stir it up over medium heat until cooked – Add the cheedar, return back the bacon and mix until cheese is melted (don’t forget to reserve some bacon to serve on top later) – Season well with salt and black pepper to taste (add some butter if you’re feeling indulgent) – Top with the seasoned fried egg, sliced avocado, sautéed spinach, crisp bacon and chives. – Enjoy!
begins his journey in Newcastle 🏰🍞 From climbing the 847-year-old Newcastle Castle for views over the Tyne’s iconic bridges, to meeting Michelin-star pioneer Terry Laybourne for classic pub bites at The Broad Chare.
He also explores the city’s Irish connections through football legend Jack Charlton, before finishing at Big River Bakery, learning to make the famous Geordie Stottie and Pease Pudding.