5 Ingredient Mushroom & Leek Savoury Oats
These oats are brimming with savoury flavors: hearty chicken stock, earthy mushrooms, and protein-packed eggs.
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INGREDIENTS
- 4 leeks, sliced
- 250g mushrooms, sliced
- 1 cup oats
- 2 cups (500ml) mushroom stock (or vegetable stock)
- Salt and pepper, to taste
- 4 eggs
METHOD
Preheat the oven to 180 degrees Celsius. Lightly fry the leeks and mushrooms in a pan until golden. Remove from the pan and divide into four Le Creuset Botanique Collection Mini Cocottes.
Divide the oats and stock into each of the mini cocottes.
Season with salt and pepper and mix.
Place in the oven for 15 minutes until all the liquid is absorbed. While the oats cook, boil the eggs to your liking.
Remove the mini cocottes from the oven.
Serve topped with boiled eggs. You can also sprinkle with chilli flakes, add a knob of butter and a drizzle of balsamic.
Image and recipe by Claire Joy Cooks.
