Back at university the highlight of the food in first year was brunch in college. They had everything from black pudding to baked potatoes, poached eggs to pastries, granola to grapefruit.
The porridge was rich and creamy and the bacon was crisp and salty. One morning in first year I had a brain wave. I thought, 'It's common to have pancakes, bacon and maple syrup but why not do the same but have the carbohydrates in a different form.' And hence, this idea was born. Delicious creamy porridge, topped with salty, smoky bacon and finished with a drizzle of sweet honey (unfortunately maple syrup was not on the menu in college). This became my staple, and I stand by this flavour combo to this day.
As you can imagine I got some very odd looks at I sat down with my bowl of porridge and started chopping up bacon to put in it. But I rolled with it and managed to convert a couple of others too.
A year later, I was in second year, living in a house with friends. One of my housemates came home after having breakfast in college with some freshers and said, 'Lucy, you'll never guess what...the freshers are putting bacon in their porridge!' Well it turns out, unbeknown to me, bacon porridge had become rather a thing. A few years down the line, I have no idea whether students are still topping their porridge with bacon at 11:30 am on a Saturday morning, but I like to think they still do.
And so, with that lengthy explanation, I introduce you to this delicious, if a little unconventional, porridge.
Ingredients
Serves 1
Porridge
3 rashers of streaky bacon
1/2 cup oats
1/2 cup milk
1/2 cup water
1 tsp maple syrup
Pinch of salt
Topping
Maple syrup
Pecans, chopped (optional)
(Notes on substitutions found below the method)
Method:
Place the bacon rashers in a frying pan with a little oil on a medium heat. Cook until golden and crisp. Remove from the pan. Chop up one rasher finely and combine with the remaining porridge ingredients. On the hob: place the ingredients in a saucepan, bring to boil and simmer for 4-5 minutes stirring regularly to make it rich and creamy. In the microwave: place the ingredients in a microwave proof bowl, then microwave on high for 1 minute, give it a good stir for 30s minutes. Put back in the microwave for 2-3 minutes stirring regularly to make it rich and creamy.
Top with the remaining 2 rashers of bacon, a generous glug of maple syrup and chopped nuts.
Notes and substitutions:
Oats: I use regular porridge oats, but you can use any type. Just adjust the cooking time.
Milk: Any milk works, including soy and nut milks.
Maple syrup: You can replace with the same quantity of any sweetener (maple syrup, sugar etc)
Bacon: I like streaky bacon, but you can use whatever you have.
Nuts: Pecans are delicious here as they compliment maple syrup perfectly, but you can use any nuts you like.
//Maple and Bacon Porridge//
One morning in first year of uni I had a brain wave. I thought, 'It's common to have pancakes, bacon and maple syrup but why not do the same but have the carbohydrates in a different form.' And hence, this idea was born. Delicious creamy porridge, topped with salty, smoky bacon and finished with a drizzle of sweet maple syrup. This became my staple, and I stand by this flavour combo to this day.
Bacon. Maple syrup. Pecans.
Products: @buckwud maple syrup @wholefoods pecans @
Recipe link in my bio.
#porridge #porridgebowl #oatmeal #breakfastideas #healthybreakfast #oatsforbreakfast #refinedsugarfree #refinedsugarfreerecipes #glutenfree #sumptuous #simplebreakfast #quickbreakfast #sumptuoussimplicity #glutenfree #glutenfreebreakfast #fuelyourbody #nourishingbreakfast #porridgelover #porridgeideas #porridgetoppings #porridgeideas #oatsforbreakfast #networkingfoodies #mapleporridge #maplebacon #baconporridge #baconforbreakfast #mapleandbaconporridge #baconrecipes #maplebaconrecipes
コメント