If, like me, you normally eat your porridge with a bit of fruit on top, maybe some honey, yogurt or maple syrup if you’re feeling particularly excited, then I have news. We’ve been missing out. The hottest trend in porridge (yes, there are porridge trends) is to top your oaty concoction with savoury goodies. Smoked salmon, mushrooms and cheese (yum), even jalapenos are creeping onto people’s breakfast tables – and it recently got A-list approval when actress Cameron Diaz started discussing her fave breakfast in her new book The Body Book
“In the mornings when I make oatmeal, instead of eating it with something sweet, I make a yummy concoction of sautéed zucchini with collard greens, caramelized shallots, and egg whites. I top it all off with ponzu sauce (a Japanese sauce made from rice vinegar and citrus) or some lemon juice.” she has said.
At this point I decided I had to try it. It’s taken me a couple of weeks as Ponzu sauce, isn’t exactly on the High Street (and when I asked for it in my local Asian supermarket the owner had to google it. I eventually ordered mine from the Japan Centre). But look, that’s it above.
Now, I didn’t have Diaz’s exact recipe – or a zucchini/courgette, or, any collard greens, and I refuse to waste a perfectly good egg yolk, so I adapted a little. Here’s what I did…
1 sachet of steel cut microwavable oats
Half the white part of a leek
1 handful of kale
1) Put porridge in microwave – yes I know it’s better made fresh, but seriously, I didn’t have time.
2) Saute leeks and kale in water for about 3-4 minutes.
3) Add the egg and stir until cooked through. Add a dash of ponzu sauce at the end.
4) Put porridge in bowl, put kale/leek.egg mix on top.
5) Add another dash of ponzu for luck
The verdict: Actually it was pretty good – I really wasn’t sure the two were going to mix, but they did. My only criticism was that the saltyiess of the ponzu made the porridge taste quite bland and I wanted to add salt to it – not healthy. To be honest, I could eat double the quantities of the egg, kale and leek thing and eat that on it’s own as a breakfast – it was really, really good. However the combo as it stood was really filling – I normally have lunch dead on noon as I’m hungry by then but I wasn’t peckish at that point at all. I’m impressed. Well done Ms Diaz.
Want to try some more savoury porridge ideas? There’s heaps at these sites….