Well this recipe certainly isn’t raw or vegan! It is a meat lovers haven combining two of my favourite breakfast that I had never previously thought to serve together. Poached duck eggs and porridge. Bare with me on this one, you wont regret it. Inspired by the creative happenings of The Porridge Café. I have heard about loads of people using egg white in porridge to make it creamier. So I thought, why not eggs and porridge. Behold my Duck Egg Porridge Recipe.
Maple Duck Egg Porridge Recipe
- 1 slice of prosciutto
- 1 Duck egg (chicken or other will work just fine)
- ½ cup of oats
- enough milk to cover oats in saucepan
- 1 pinch of pink Himalayan rock salt
- 1 tsp. of maca powder (optional)
- 1 tbsp. of maple syrup
- ½ tsp. of cider vinegar for poaching (any vinegar will work)
- 1 tsp. of coconut oil for frying (any oil will work)
- Boil the kettle, whilst this is happening slice your prosciutto width ways finger width apart. Then put your; oats, milk, salt and maca (if using) in a saucepan, on a low heat, let this simmer away whilst we poach our egg.
- Pour the boiled water into a saucepan on a medium heat and add the vinegar. Vinegar will keep the poached egg together and stop the whites from spreading in the water.
- Crack the egg into a ramekin, stir the water in a circular motion so that you create a small vortex and then drop the egg into the centre (try not to drop it from a height).
- Whilst this is cooking put your sliced prosciutto rashers into a pan and fry lightly for 1 minute or until slightly crispy, then remove from the heat.
- When the egg is done, usually around 3-4 minutes for a medium sized duck egg, remove it from the saucepan and place on some kitchen roll to absorb the water.
- Take your oats off the heat and pour into a bowl. Sprinkle on the prosciutto, then top with your beautifully poached duck egg.
- Lastly drizzle over the maple syrup and crack into that runny centre.
Are you convinced now? I thought so. This has fast become my favourite breakfast and I am now making it on a weekly basis because it is just too darn good! Sweet, savoury, salty, it’s got everything.