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When we think of porridge, sweet versions often come to mind—oats with berries, honey, or cinnamon. But have you ever tried savoury porridge? This creamy oat dish, topped with grilled asparagus, a perfectly poached egg, and creamy avocado, is a game-changer. High in protein, fiber, and healthy fats, this balanced meal is perfect for breakfast, brunch, or even a light dinner.
If you’ve never ventured into the world of savoury oats, trust me—you’ll love it!
Why You’ll Love This Savoury Porridge
- Nutrient-Dense & Balanced – This meal is packed with fiber from oats, healthy fats from avocado and pistachios, and protein from eggs to keep you full for longer.
- Easy & Quick to Prepare – With only 15-20 minutes of cooking time, this dish is perfect for busy mornings.
- Versatile & Customisable – Swap asparagus for roasted mushrooms, cherry tomatoes, or sautéed spinach for a different twist.
- Gut-Healthy – Oats are a great source of soluble fiber that supports digestion, while asparagus promotes gut-friendly bacteria.
How to Make Savoury Porridge with Grilled Asparagus, Poached Egg, and Avocado
Step 1: Grill the Asparagus
Preheat your oven to 180°C (350°F). Lightly oil a baking tray, place the asparagus spears on it, and roast for 10–15 minutes until tender and slightly charred.
Step 2: Poach the Egg
In a small saucepan, bring water to a gentle boil. Create a swirling motion in the water with a spoon and carefully drop in a raw egg. Let it cook for about 3–4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and set aside. (For an alternative, you can soft or hard-boil the egg instead.)
Step 3: Cook the Oats
In another saucepan, add the oats and non-dairy milk, bringing it to a gentle boil. Reduce the heat and simmer for 3–5 minutes, stirring occasionally to prevent sticking. The porridge should be creamy and slightly thickened.
Step 4: Assemble & Serve
Pour the cooked oats into a serving bowl. Arrange the grilled asparagus and sliced avocado on top. Place the poached egg at the center and season with salt and pepper. Sprinkle with crushed pistachios for added crunch.
Enjoy warm!
Serving Ideas & Variations
- Add More Protein: Top with extra soft-boiled eggs, feta cheese, or smoked salmon.
- Spice It Up: Sprinkle chili flakes, garlic powder, or za’atar for an extra kick.
- Try a Different Base: Swap oats for quinoa, buckwheat, or even cauliflower rice for a grain-free option.
- Boost Healthy Fats: Drizzle with extra virgin olive oil or tahini for added richness
Health Benefits of This Savoury Porridge
Oats – A Heart-Healthy Superfood
Oats are packed with beta-glucan fiber, which helps lower cholesterol, balance blood sugar levels, and support digestion. They provide long-lasting energy and keep you feeling satisfied for hours.
Asparagus – Great for Digestion & Detoxification
Asparagus is rich in prebiotics, which feed healthy gut bacteria. It also contains antioxidants and folate, supporting detoxification and brain function.
Eggs – A Nutrient Powerhouse
Eggs are an excellent source of protein, healthy fats, and essential vitamins like B12, choline, and vitamin D. The yolk contains antioxidants that support eye and brain health.
Avocado – Healthy Fats for Brain & Skin
Avocado is loaded with monounsaturated fats, which help maintain heart health and keep skin glowing. It also provides fiber, potassium, and magnesium.
Pistachios – Crunchy & Nutrient-Dense
Pistachios add a boost of plant protein, vitamin B6, and healthy fats. They enhance satiety and provide a delightful crunch.
Storage Tips
- Cooked oats can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk before serving.
- Grilled asparagus is best enjoyed fresh but can be stored for 2 days in the fridge.
- Poached eggs should be eaten immediately for the best texture.
Savoury Porridge with Grilled Asparagus, Poached Egg, and Avocado
Try this Savoury Porridge with Grilled Asparagus, Poached Egg, and Avocado for a nutritious, high-protein breakfast. Ready in 15 minutes, this one-bowl meal is creamy, satisfying, and full of flavour!
1
servings5
minutes15
minutes20
minutesIngredients
1/4 cup oats
1 cup milk of your choice
1/3 avocado, sliced
4 asparagus
1 egg
crushed pistachios
salt & pepper
Directions
- Preheat your oven to 180°C (350°F). Lightly oil a baking tray, place the asparagus spears on it, and roast for 10–15 minutes until tender and slightly charred.
- In a small saucepan, bring water to a gentle boil. Create a swirling motion in the water with a spoon and carefully drop in a raw egg. Let it cook for about 3–4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and set aside.
- In another saucepan, add the oats and milk, bringing it to a gentle boil. Reduce the heat and simmer for 3–5 minutes, stirring occasionally to prevent sticking. The porridge should be creamy and slightly thickened.
- Pour the cooked oats into a serving bowl. Arrange the grilled asparagus and sliced avocado on top. Place the poached egg at the center and season with salt and pepper. Sprinkle with crushed pistachios for added crunch.
- Enjoy!
Equipment
Stainless Steel SaucepanGET IT HERE- Stainless Steel Baking TrayGET IT HERE
- Measuring Cups and SpoonsGET THEM HERE
