Savoury oats with soft-boiled eggs, spinach and mushrooms

Ingredients

• 100 g Rolled oats (Dry / uncooked)
• 450 ml Water (Ready-to-eat as sold; For cooking the oats)
• 200 g Eggs, whole (Raw; About 4 medium eggs)
• 150 g Mushrooms, chestnut (crimini) (Raw; Sliced)
• 150 g Spinach (Raw)
• 4 g Garlic (Raw; 1 small clove, crushed)
• 10 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 1 g Salt (Ready-to-eat as sold)
• 0.5 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Slice the mushrooms and crush the garlic.
2. Bring a small pan of water to the boil. Lower in the eggs and cook for 7 minutes, then cool in cold water and peel. [Source step duration: 7 min; Food safety: For fully set yolks, boil for 9–10 minutes.]
3. Meanwhile, simmer the oats in 450 ml water with half of the salt for 5 minutes, stirring, until thick. [Source step duration: 5 min]
4. Heat the oil in a frying pan and fry the mushrooms for 5 minutes until golden. Add the garlic and spinach and stir until wilted. Season with the remaining salt and pepper. [Source step duration: 6 min]
5. Divide the oats between two bowls, top with the mushrooms and spinach, and add two halved eggs to each bowl.
6. People at increased risk of foodborne illness, including pregnant people, young children, older adults and people with weakened immunity, should avoid soft/runny eggs and choose eggs with both whites and yolks fully set. The original soft-egg method remains; continue cooking for the fully set option.
7. Allergen declaration (ingredient-based): Cereals containing gluten, Eggs
8. Storage: Best eaten freshly made. Cooked oats can be refrigerated for up to 2 days and reheated with a little water. Cook eggs fresh; do not store soft-cooked eggs for later consumption. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.