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Donal Skehan
Savoury Soy Porridge with Crispy Egg | DonalSkehan.com, My new breakfast favorite!
  • breakfast

Savoury Soy Porridge with Crispy Egg

October 09

If you love porridge but looking for something a little more fulfilling, and savoury, this is for you! The oyster sauce gives this dish an incredible Unami flavour and you’ll find it in most supermarkets nowadays, the crispy egg, you have to try! If you haven’t used ghee before its mostly used in Indian cooking but you can get your hands on a good irish ghee now and it makes for an even tastier crispy egg

  • serves Serves 2
  • time 15mins

Method

  1. 1. Add the oats to a medium sized pan over a medium heat and toast for a minute or two, add the stock and soy sauce, bring to the boil.
  2. 2. Reduce to simmer and allow to simmer gently for about 8-10 minutes or until fully cooked and all the stock has been absorbed.
  3. 3. While the porridge is cooking, heat the ghee in a wok over a high heat until just before it begins to smoke.
  4. 4. Crack in the eggs and fry for 2-3 minutes until they become crisp and golden on the edges, while the yolk remains runny.
  5. 5. Drizzle over the oyster sauce and sprinkle with chilli and spring onions just before the end of the cooking time.
  6. 6. Remove from the pan and serve the porridge in wide bowls with the crispy egg on top with a sprinkle of sesame seeds and tear over some coriander leaves.

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Ingredients

5 cups flahavan’s jumbo porridge oats

2.5 cups vegetable stock

1 tbsp soy sauce

3 tbsp ghee

2 large free-range eggs

2 tbsp oyster sauce

1 red chilli, finely sliced

2-3 scallions, finely sliced

1 tbsp sesame seeds, toasted

Cilantro leaves, to serve

100g flahavan’s jumbo porridge oats

550ml vegetable stock

1 tbsp soy sauce

3 tbsp ghee

2 large free-range eggs

2 tbsp oyster sauce

1 red chilli, finely sliced

2-3 spring onions, finely sliced

1 tbsp sesame seeds, toasted

Coriander leaves, to serve

You'll Need

Large frying pan

Medium saucepan

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