The breakfast edit 396

Leek and Cheddar Oats Cooked in Stock

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

1 serving · 7 ingredients · 4 steps

Download all 7 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Leek and Cheddar Oats Cooked in Stock, plated and ready to serve. — The finished recipe. Leek and Cheddar Oats Cooked in Stock

Ingredients 1 to 6 for leek and cheddar oats cooked in stock arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 7 for leek and cheddar oats cooked in stock arranged separately on a dark worktop. — Ingredients 7 to 7. Plenty Black pepper

Leek and Cheddar Oats Cooked in Stock, preparation step 1: Soften the leek in a sprayed pan over a medium heat for four minutes until it collapses. — Step 1. Soften the leek in a sprayed pan over a medium heat for four minutes until it collapses.

Leek and Cheddar Oats Cooked in Stock, preparation step 2: Add the oats and the stock and simmer for five to six minutes, stirring, until thick. — Step 2. Add the oats and the stock and simmer for five to six minutes, stirring, until thick.

Leek and Cheddar Oats Cooked in Stock, preparation step 3: Off the heat, stir in the cheddar until it melts. Wipe the pan and fry the egg in it with another spray. — Step 3. Off the heat, stir in the cheddar until it melts. Wipe the pan and fry the egg in it with another spray.

The finished leek and cheddar oats cooked in stock. — Step 4. Egg on top, a lot of black pepper.

01 / 07

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓07 ↓