Bacon & Egg Porridge
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Bacon & Egg Porridge
Recipe By Michael Weldon
Ingredients
8 slices streaky bacon, sliced thinly
1 onion, diced
2 tbs butter
½ tsp smoked paprika
1 cup rolled oats
2 cups chicken stock
¼ bunch parsley
4 eggs, poached
Method
In a dry saucepan over a medium heat cook the bacon to render out the fat. Add in the onion and butter, fry off until the onion softens. Add in the smoked paprika and fry off for 1 minute.
Add in the chicken stock and oats, cook out until the oats are hydrated and soft. If you like you porridge in the runnier side add a little extra stock at the end.
In a saucepan of simmer water add a splash of white vinegar and a pinch of salt. Gently lower the eggs into the poaching water from a small bowl or cup. Gently cook for a couple of minutes until the white are set but the yolks are still soft.
Serve the porridge with a poached egg on top and a drizzle extra burnt butter.
