Another egg dish I regularly make for breakfast is Sophie Roberts' Skirlie. The basic recipe is an old-fashioned Scottish dish, which Sophie lightens and improves by adding plenty of extra vegetables (and not using dripping). It's quick to cook, is delicious and makes an interesting change from using oats for porridge.

 

Spring onions, herbs and greens are cooked in some olive oil. The oats are then added and toasted in the pan, before the minimum of water is used to soften the oats, so they are just cooked but retain their shape.

 

I then top this with a poached egg and it's a delicious and filling breakfast.  Skirlie with a poached egg would also make an excellent lunch, or light supper.

 

Sophie's recipe is here.