Two weeks of savoury Porridge; Recipe #5 Vanilla tempered egg rich Porridge

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The penultimate recipe for ‘Savoury Porridge Fortnight’ is still egg and protein packed but this time the savoury flavour has been tempered with vanilla.

Vanilla - Egg Recipe

I love the warm flavour of vanilla and I use it in lots of my recipes. For this Porridge I am using it to specifically temper the egg flavour so you can still get a protein packed breakfast but with more of a sweet hint. Think confectioners custard or egg custard tarts and you are on the right track.

Savoury Porridge Recipe #5 Vanilla tempered egg rich Porridge

Serves  – Two

Cooking & Preparation time – 18 mins

Ingredients Almond - Egg recipe

  • 3 large organic eggs
  • 1/3 teaspoon of bourbon vanilla
  • 1 1/2 cups of medium oatmeal
  • 3 cups of water
  • Pinch of sea salt
  • 2 tablespoons of almond flakes

Method

In a frying pan dry fry the almond flakes until they are lightly toasted. Then set them aside, allowing them to cool.

In a deep bowl whisk the eggs.

Then add the bourbon vanilla and gently stir into the eggs.

Set the eggs aside.

To make the Porridge place boiling water into the base saucepan of a Porringer or Bain Marie.

In the top saucepan place the oatmeal and the cups of cold water and stir thoroughly.

Bring the water in the base saucepan back to the boil and then reduce the heat slightly, but keeping it high.

After the oatmeal has been cooking for 5 mins add the salt and stir in thoroughly.

Then slowly add the whisked eggs whilst continuously stirring the oatmeal.

Continue to stir regularly until the the oatmeal thickens into a Porridge.

Pour into bowls.

Garnish with the toasted almond flakes.

Serve hot and enjoy and protein rich yet tempered egg Porridge.

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2 Responses to Two weeks of savoury Porridge; Recipe #5 Vanilla tempered egg rich Porridge

  1. Keirah says:

    Can you make this with microwave porridge sachets?

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