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Savoury porridge with soy and honey-braised bok choy and jammy boiled eggs

SERVES 4

Ingredients

4 eggs
2 tbsp. olive oil
1 shallot, finely chopped
220g porridge oats
350ml milk
100ml water
2 heads bok choy, split in half lengthways
1 clove garlic, thinly sliced
2 tbsp. soy sauce
1 tbsp. honey
1 tbsp. black sesame seeds
1 red chill, finely sliced

Method

Bring a large pan of salted water to the boil, add the eggs and boil for 6 ½ minutes. Remove from the pan with a slotted spoon and transfer to a bowl of iced water. Leave to cool until just warm then carefully peel the eggs. Set aside. Heat 1 tbsp. olive oil in saucepan over a medium-low heat. Add the chopped shallot and cook for 3-4 minutes, until softened. Tip in the oats, stirring to coat. Pour in the milk and season with salt. Bring to the boil then reduce the heat to a simmer and cook for 6-8 minutes, stirring often to prevent the mixture from catching. Set a frying pan over a high heat. Put the bok choy and garlic in a bowl and drizzle with the remaining oil, soy sauce and honey. When you can feel a strong heat rising from the pan add the bok choy and cook for 3-4 minutes until tender. Drizzle with any of the honey-soy mixture left in the bowl.  Divide the porridge between serving bowls and top with the braised boy choy. Add a soft-boiled egg to each bowl and scatter with the sesame seeds and chilli.

PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE

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