Hearty porridge with parmesan and fried egg

Ingredients for 4 servings:

• 1 tbsp extra virgin olive oil
• 200 g oat flakes, wholegrain
• 850 ml vegetable stock
• 150 ml milk
• 50 g leaf spinach, coarsely chopped
• n. B. Sea salt and pepper, black
• e.g. nutmeg
• 1 tbsp extra virgin olive oil
• 2 spring onions, cut into rings
• 200 g peas, frozen, thawed
• 4 eggs
• 50 g arugula, halved crosswise
• 50 g Parmesan, sliced
• n. B. Sea salt and pepper, black
• e.g. chili flakes

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

suitable for all meta types

Heat the olive oil in a saucepan and briefly toast the oats to develop their full flavor. Deglaze with the vegetable stock and milk and add the sea salt. Bring everything to a boil and simmer on medium heat for about 2-3 minutes. Remove the pan from the heat, stir in the spinach, and let the porridge swell for another 10 minutes (this is when the porridge will become nice and creamy). Season with salt, pepper, and nutmeg and serve in 4 bowls. Meanwhile, sauté the spring onions in a pan with the olive oil. Add the peas, sauté briefly, and season with salt. Transfer everything to a small bowl. In the same pan, fry the eggs until fried and sprinkle with a little salt. Now add the sautéed vegetables from the bowl to the porridge. Top with the arugula, Parmesan cheese, and the fried eggs, and serve with a few chili flakes.