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Hueveos Rancheros Porridge
A Mexican inspired creation to take your oats from breakfast to dinner!
Serves 2|Takes 25 minutes
INGREDIENTS:
1 corn on the cob
100g black beans
Small bunch of coriander
Pinch of sugar
Juice and zest of 1 lime
½ clove of garlic
40ml extra virgin olive oil plus an extra splash for frying
1 litre vegetable stock
1 tsp. chipotle chilli paste
100g Flahavan’s Progress Oatlets
2 eggs
1 avocado, peeled and sliced
A handful of tortilla chips, lightly crushed
Spring onion, sliced
Salt and pepper
METHOD:
First prepare the sweetcorn: Boil the corn in a large pan of water for five minutes. Then heat a griddle pan until searing hot. Lightly oil and season the corn, then blacken on all sides in the hot griddle pan. Leave to cool.
Once the corn is cooled, use a sharp knife to strip the kernels from the cob and mix with the black beans. Season with salt and pepper and set aside.
Next, make the green sauce: Place the coriander, sugar, lime juice and zest, garlic and extra virgin olive oil in a food processor or mini blender and whizz up until smooth. Season to taste with salt and pepper and set aside.
Then, start the porridge: Combine the vegetable stock, chipotle paste and Flahavan’s Organic Jumbo Oats in a saucepan. Warm over a low heat and stir regularly until the porridge has thickened.
Meanwhile, fry the eggs with a little oil in a small frying pan.
To assemble, spoon the porridge into two bowls and top each with a fried egg, half of the avocado and half of the corn and black beans mixture. Add a drizzle of green sauce to each bowl and sprinkle with the crushed tortilla chips and spring onion.
