Pumpkin porridge

Add some flavour to your breakfast with this pumpkin porridge recipe.

Zhoosh up your breakfast options with this hearty pumpkin porridge and thank us later.

Ingredients (serves 2)

1 small white onion

2 cloves garlic

70g oyster mushrooms

1 large Portabello mushroom

Olive oil

1 sprig rosemary

225g pumpkin puree

80g oats

450ml Alpro Oat Original

Salt and pepper

10 sage leaves

1tbsp white wine vinegar

2 eggs

Method

Finely chop the onion, mince the garlic, tear any larger oyster mushrooms in half and slice the Portabello mushroom.

Add a splash of olive oil, the onion and half the garlic to a medium-sized saucepan and sauté over a medium heat for three to four minutes until soft but not coloured. Then add the rosemary sprig and sauté for another minute.

Add the pumpkin puree, oats and Alpro Oat Original to the pan and leave to bubble away and thicken to your desired consistency. Season to taste with salt and freshly milled black pepper.

Meanwhile, sauté the mushrooms and remaining garlic with olive oil in a small frying pan, over a medium to high heat, for three to four minutes until golden.

Add in the sage and fry until crispy. Put to one side and keep warm.

Fill a saucepan half way with hot water and vinegar, then bring to a gentle simmer. Crack the eggs into two cups and gently add to the water, cooking for a couple of minutes or until poached to your liking.

Split the porridge into two bowls, add the mushrooms and sage leaves, and then finish each with a poached egg and a final grind of black pepper to serve.

Recipe courtesy of Alpro