for 4 people

Mushrooms

1 tbsp	toasted sesame oil
150 g	shiitake mushrooms, halved if necessary
1	red chilli, deseeded, finely chopped
1 tbsp	water
1 ½ tbsp	soy sauce
1 tbsp	liquid honey

Porridge

½ tbsp	oil
1	shallot, finely chopped
1	garlic clove, squeezed
200 g	fine whole-grain rolled oats
7 dl	water
1 tsp	salt

Poached eggs

1 ½ litre	salted water, boiling
1 dl	white wine vinegar
4	fresh eggs

To serve

4 sprig	coriander, leaves torn off
1 tbsp	sesame seeds

How it's done

Mushrooms

Heat the oil in a non-stick frying pan. Add the mushrooms and chilli, stir fry for approx. 4 mins. Remove the pan from the heat. Add the water, soya sauce and honey, mix.

Porridge

Heat the oil in a pan. Add the shallot and garlic, sauté for approx. 3 mins. Add the oats, pour in the water, bring to the boil, season with salt. Reduce the heat, simmer for approx. 5 mins., stirring occasionally.

Poached eggs

Bring the water and vinegar to the boil. Reduce the heat, crack the eggs one at a time into small bowls, carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain.

To serve

Plate up the porridge. Carefully place the eggs on top, add the mushrooms. Garnish with the coriander and sesame seeds.

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