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During the Summer in the Flahavan’s mill we sometimes swap our daily bowl of porridge with a bowl of chilled Bircher Muesli!
Check out Mary Flahavan’s delicious recipe.
During the Summer in the Flahavan’s mill we sometimes swap our daily bowl of porridge with a bowl of chilled Bircher Muesli!
Check out Mary Flahavan’s delicious recipe.

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Inishmuck Lough

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.
Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.
Protein: 16g
Carbohydrates: 25g
Fat: 16g
Iron: 2.2mg
Energy: 292 kcal
http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx


Edited · 3h
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Flahavan’s Porridge @FlahavansIRL 8 hours ago
Strawberries are red, some berries are blue, our porridge is sweet and so are you! #Valentines
