Savoury Oats with Poached Egg & Spring Onion Dressing
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Savoury Oats with Poached Egg & Spring Onion Dressing
Recipe By Courtney Roulston
Ingredients
2 cups Red Tractor rolled oats
4 cups chicken stock
4 large free range eggs
1 tbsp white vinegar
2 green spring onions, finely sliced
1 tbsp ginger, finely sliced julienne
½ long red chilli, seeded, finely sliced
pinch ground white pepper
1/3 cup (80 ml) Squeaky Gate extra virgin olive oil
1 tbsp light soy sauce
1 tsp caster sugar
½ small lemon, juice and zest
2 tbsp fried shallots to serve
Method
Place the rolled oats and chicken stock into a pot over a medium heat. Bring up to a simmer then turn down the heat to low and cook for 10 - 15 minutes, or until the oats are tender and the liquid has been absorbed.
Meanwhile, bring a pot of salted water up to a gentle simmer. Add in a pinch of salt and the vinegar. Crack the eggs one at a time into a small bowl and lower them into the water. Gently poach for 5 minutes, or until the whites are set and the middles are still slightly runny. Remove eggs from the water with a slotted spoon and set aside on a plate to rest.
Place the spring onions, ginger and chilli into a small heat - proof bowl. Heat the oil in a small pot over a medium - high heat. Once the oil is hot, carefully pour over the spring onion mixture. Once the oil has stopped bubbling stir in the white pepper, soy sauce, sugar and lemon juice and zest.
Divide the oats into serving bowls and top with the poached eggs. Drizzle with the spring onion dressing and scatter over fried shallots before serving.
