- 2 handfuls mushrooms, sliced lengthways
- Pinch of salt
- A knob of butter
- 1 clove garlic, minced
- A splash of soy sauce or tamari
FOR THE PORRIDGE
- 100g oats
- 400-500ml milk
- 2 tbsp white miso
FOR THE SPINACH
- 1 tbsp toasted sesame oil, plus more to serve
- 2 handfuls spinach, rinsed
- A splash of rice vinegar
- Pinch of salt
- 2 eggs
- 1 avocado, halved, stone removed and sliced
- 2 tbsp chives, chopped finely
- 2 sprigs fresh coriander, leaves only
- 2 tbsp crispy fried onions
- 2 tsp sesame seeds
- A dollop of natural kefir yoghurt
- A pinch of chilli flakes (optional)
- Heat the mushrooms in a dry pan on medium-high heat with a pinch of salt. As they cook, they will start to release their juices. At this point, turn the heat down slightly and add the butter, garlic and soy. Cook until soft and glossy.
- Meanwhile, put the oats and 400ml milk in a saucepan on a medium heat. Stir continuously with a wooden spoon until all of the liquid has been absorbed, adding a splash more liquid if desired. When the porridge is ready, turn the heat down and stir in the miso. Taste and season.
- Heat the sesame oil in a frying pan and wilt the spinach. Add the vinegar and season. Transfer to a bowl and cover to keep warm while you cook your eggs.
- In the same frying pan, heat a knob of butter until melted then crack your eggs in and fry until the whites have set. Season the yolks.
- Divide the porridge, mushrooms and spinach between two bowls and top with an egg and half an avocado each. Sprinkle over the herbs, crispy onions, sesame seeds and chilli flakes. Drizzle each bowl with tahini and a touch more toasted sesame oil. Finish with a good dollop of natural kefir yoghurt.