Full English Porridge
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 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)
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Take your oats off the heat and pour into a bowl. Sprinkle on the prosciutto, then top with your beautifully poached duck egg.
  7. Lastly drizzle over the maple syrup and crack into that runny centre.
Nutrition Information
Serving size: 1 Calories: 489 Fat: 24.2 Saturated fat: 9.9 Unsaturated fat: 8.1 Trans fat: 0 Carbohydrates: 47.5 Sugar: 19.7 Fiber: 4 Protein: 25.9
Recipe by HealthyJon at http://healthyjon.com/duck-egg-porridge