Spicy porridge with roasted Vegetable Recipes and egg

Emco, a family-owned company, has developed two types of flakes that have undergone a special treatment – extra-fine chopping – just for lovers of healthy eating. Take inspiration from the savoury porridge recipes and see the oatmeal miracle for yourself.

Ingredients:

Rule for 1 serving: 50 g of Emco finely ground oats

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150 ml of strong vegetable or meat stock 1 tsp olive/sunflower oil + peanut butter 1 tsp curry 5 pcs fresh coriander leaves or 1 tsp dried 1 pcs

td>garlic clove chives or spring onions as desired pepper to taste salt For garnish: 5 pcs cherry tomatoes

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2 pcs broccoli florets 2 pcs mushrooms 1 pc small carrots 1 pc small egg herbs (basil, oregano) creamy balsamic chilli oil chilli oil vinegar

Procedure:

Slice the carrots and cook briefly in boiling salted water along with the broccoli.

Slice the broccoli florets in half and fry them in a pan together with the sliced mushrooms.

Place the carrots and tomato slices on a baking sheet, add salt and pepper, a little butter and a few drops of olive oil. Sprinkle the tomatoes with herbs and bake until golden brown (about 10 minutes at 170 °C).

Cook the eggs until the yolk is semi-fluid (about 6 minutes). However, if you don’t need a more liquid centre, hard boil it (approx. 8 minutes).

Fry the garlic, fresh/dried coriander and chives/ spring onions in the oil and butter.

Stir in the flakes and leave to fry for a while. Then add the curry powder and pour in the stock. Simmer briefly, season with salt and pepper.

Transfer the kashi to a deep plate, garnish with Vegetable Recipes, drizzle with balsamic vinegar, a few drops of chilli oil and serve.