I hope you have enjoyed the last two weeks of savoury Porridge recipes. From; quick to cook, post-training protein packed Porridge to a recipe inspired by the Scottish cheese ‘Crowdie’, it’s been two weeks to challenge the status quo of sweet Porridge.
But what recipe can I finish the fortnight on? Well I could not resist a light hearted homage to the classic cooked breakfast with;
Savoury Porridge Recipe #7 Bacon and eggs Porridge.
Well it is the weekend 
and the only choice you have to make is which sauce you are going to choose to top your bacon and egg Porridge with! Are you going to stick with savoury and opt for brown sauce? Or are you going back to the sweet with maple syrup, for more of a french toast, bacon and syrup kind of breakfast.
Whatever you choose enjoy and have a fun weekend.
Serves – Two
Cooking and preparation time – 20 mins
Ingredients
Maple Syrup
- 1 1/2 cups medium oatmeal
- 3 cups of water
- 4 rashers of organic or high quality free range bacon
- 3 large organic eggs
- For the garnish; either a slug of brown sauce or a swirl of maple syrup
Method
To make the Porridge place boiling water into the base saucepan of a Porringer or Bain Marie.
In the top saucepan place the oatmeal and the cups of cold water and stir thoroughly.
Placing the bain marie on the hob, bring the water in the base saucepan back to the boil and then reduce the heat slightly, but keeping it high.
In a deep bowl whisk the eggs.
Then slowly add the whisked eggs to the cooking oatmeal whilst continuously stirring the Porridge.
Continue to stir the oatmeal occasionally.
Whilst the oatmeal is cooking grill bacon until it is nice and crispy.
Take a spoonful of the hot salty fat and add this to the oatmeal stirring it in thoroughly.
When the bacon is cool enough to handle cut it into diagonal strips.
Once the oatmeal is cooked remove from the heat and spoon into bowls.
Sprinkle the bacon bits over the top of each bowl.
Then garnish with the sauce of your choice and enjoy.
