Summary

Ingredients

• 1 tablespoon olive oil, extra virgin
• 200 g oat flakes, crunchy
• 850 ml vegetable stock
• 150 ml milk
• 50 g spinach leaves, rouhly chopped
• Sea salt and pepper, black
• Nutmeg

For the topping:

• 1 tablespoon olive oil, extra virgin
• 2 spring onions, cut into rings
• 200 g frozen peas, thawed
• 4 egg (s)
• 50 g rocket, halved crosswise
• 50 g parmesan, rated
• Sea salt and pepper, black
• Chilli flakes

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Instructions

1. Heat the olive oil in a saucepan and briefly toast the oat flakes so that they can develop their aroma. Deglaze with the vegetable stock and milk and add the sea salt. Bring everything to the boil once and simmer on medium level for about 2 - 3 minutes. Take the saucepan off the heat, stir in the spinach and let the porridge soak for 10 minutes to the end (during this time the porridge will be nice and creamy). Season with salt, pepper and nutmeg and fill in 4 bowls.
2. In the meantime, fry the spring onions in a pan with the olive oil. Add the peas, sauté briefly and season with salt. Pour everything into a small bowl.
3. In the same pan, fry the eggs into fried eggs and sprinkle with a little salt.
4. Now add the fried vegetables from the bowl to the porridge. Then add the rocket, the parmesan and the fried eggs and serve with a few chilli flakes.