Fried Egg and Spinach Porridge
2/3 cup instant porridge oats
1 chicken stock cube
3 tbsp Azalea Grapeseed Oil
50g pancetta, roughly chopped
2 cloves garlic, crushed
2 large handfuls baby spinach
Sea salt and freshly cracked black pepper
In a large, heatproof bowl combine oats with 1 and 1/3 cups water. Crumble in the stock cube. Microwave on high for 1 minute, stir and microwave for a further 1 minute.
Meanwhile, heat 2 tbsp Azalea Grapeseed Oil in a frypan over medium heat. Add pancetta and fry 2 minutes until golden. Add garlic and stir then add spinach, remove from heat and stir until wilted. Remove from pan and wipe pan clean.
Heat remaining Azalea Grapeseed Oil in the pan over high heat. Add eggs, season well and fry 2-3 minutes or until cooked to your liking.
Stir the spinach mixture through the porridge, divide between two bowls and top each with a fried egg to serve.