Porridge with spinach and mushrooms

Ingredients

• 200 g Mushrooms, crimini, halved
• 470 ml Water, boiling
• 2 tbsp Olive oil
• 2 pcs Baby spinach
• 4 pcs Eggs
• 4 tbsp Coconut flakes, unsweetened
• 2 tbsp Pumpkin seeds, dried, unsalted
• 2 tbsp Flaxseeds
• 2 tbsp Chia seeds
• 60 g Walnuts, chopped
• 0.5 g Fine sea salt
• 1 clove Garlic, chopped

Method

1. Heat 1 tablespoon olive oil in a skillet.
2. Add garlic and cook until golden.
3. Add the mushrooms and salt and cook for 8 minutes.
4. Stir in the spinach, and cook until just wilted.
5. Transfer to a bowl, and place aside.
6. Heat the remaining oil.
7. Crack two eggs (or four if you have large skillet) in a skillet, and season with salt.
8. Cook without moving until the edges are gently browned.
9. In a meantime, combine the coconut, pumpkin seeds, flax seeds, chia seeds, and walnuts in a food processor.
10. Blend until finely ground.
11. Pour in boiling water (or stock) and blend until smooth.
12. Transfer porridge to a bowl, and top with mushrooms, spinach, and egg (sunny side up).
13. Serve.