Leek and Cheddar Oats Cooked in Stock

Make leek and cheddar oats cooked in stock, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
50 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.)
300 ml Chicken stock (Made up from a cube or a pot.)
60 g, sliced thin Leek
30 g Reduced-fat cheddar
1 large, about 55 g Egg
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Soften the leek in a sprayed pan over a medium heat for four minutes until it collapses.
2. Add the oats and the stock and simmer for five to six minutes, stirring, until thick.
3. Off the heat, stir in the cheddar until it melts. Wipe the pan and fry the egg in it with another spray.
4. Egg on top, a lot of black pepper.

Contains milk, eggs and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/leek-cheddar-oats-stock

AI-generated images illustrating the recipe.

#Fuel8 #BreakfastRecipe #RecipeInPictures
