Servings
2
Prep time
Cook time
Recipe
Ingredients
- 6 truss cherry tomatoes
- 1 tbsp olive oil
- 100g smoked bacon
- 2/3 cup rolled oats (not quick oats)
- 11/3 cups chicken stock
- 6 Tuscan kale leaves, stripped
- 2 eggs
- 1 tbsp chives, chopped
Method
- Preheat oven to 180°C. Place truss tomatoes on a lined baking tray and drizzle with olive oil. Lay the bacon slices on a separate lined tray. Bake both for 15 mins.
- Place the oats and the stock in a saucepan over medium-high heat and bring to the boil. Reduce the heat to a simmer and cook until the oats have absorbed most of the liquid. Stir regularly.
- Bring 2 pots of water to the boil. Blanch the kale in the boiling water for 3 mins, then drain. Meanwhile, poach 2 eggs in the second pot.
- Build your bowls by adding the savoury oats, kale and bacon.
- Gently add the roasted tomatoes, then top with the poached egg. Season to taste and enjoy.
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