Baked oatmeal with eggs, asparagus and pimentón

Baked oatmeal with eggs, asparagus and pimentón

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Chewy and creamy, oats make a terrific substitute for potatoes or bread in this dish. Use spinach instead of asparagus if you like. Also, bacon fried in the hot butter before adding the layer of porridge is sensational.

Ingredients

Quantity Ingredient
100g rolled, jumbo or steel cut/ pinhead porridge oats, (your usual porridge preference)
salt
1 bunch asparagus, woody ends removed
40g butter
4 eggs
80g parmesan cheese, grated
1 teaspoon pimenton – hot or sweet

Method

  1. Make the porridge as per the packet instructions, adding 1/2 teaspoon of salt as it cooks. If you’re using steel cut/pinhead oats you’ll need more time to make this recipe.
  2. In a pan of boiling water, cook the asparagus for 2–3 minutes, until just cooked.
  3. Preheat the oven to 200°C.
  4. Put the butter into a non-stick ovenproof frying pan/ skillet and melt over a moderate heat.
  5. With the pan hot and the butter foaming, add the cooked porridge to the frying pan/skillet, spreading it out roughly.
  6. Arrange the cooked asparagus spears over the surface of the porridge, pushing them in slightly.
  7. Make 4 pockets in the surface of the porridge and asparagus and crack an egg into each.
  8. Sprinkle with the cheese and pimentón.
  9. Put the frying pan into the oven and cook until the whites are set and yolks still runny. This will only take a few minutes so keep an eye on them.
  10. Remove from the oven and serve straight from the pan. I like to eat this with chilli sauce or some gojuchang (Korean red chilli paste).
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