Baked Egg and Kale Porridge


I’ve really gotten into savoury porridge over the last few months. I quite often wake up and really don’t feel like eating anything too sweet so a savoury version of my favourite breakfast often seems like a good way to go. Kale and egg is a great combination and since re0introducing eggs into my diet it is one that I use a lot. I started off by making this as regular porridge and stuck by it for a while, but as it started feeling a little more wintery, I thought it would be even more warming and cosy to eat it baked.

Baked porridge is a great weekend breakfast, especially if you are entertaining guests but want to avoid an English breakfast style start to the day. I also like to eat this in the evenings too and half the quantities to make a slightly bigger individual portion. Either way, this is definitely a recipe that will keep me happy this winter and one that I will be missing while I am away.


what you’ll need

(serves 3)

  • 150g of oats (I use jumbo oats for texture)

  • 2-3 eggs

  • 1 leek

  • 100g of kale

  • 5-8 cherry tomatoes

  • 500ml of boiling water

  • 2 teaspoons of tamari

  • 2 teaspoons of sage

  • 1 teaspoon of olive oil

  • 250 ml of oat milk (or any plant based milk)

  • 1 teaspoon of pepper

what to do

Preheat the oven to 180c.

In a mixing bowl, soak the oats in 500ml of boiling water. Add the tamari, sage and pepper. Leave to one side for about 5 minutes, stirring occasionally.

While the oats soak, quarter the leek length ways, then finely chop along each quarter so that you have small, thin pieces. Half the tomatoes and place them to one side.

In a saucepan, heat the olive oil, then add the leek and kale until both soften but before the kale shrinks too much.

Transfer the leek and kale into the mixing bowl of oats and add the oat milk. Stir well until everything is evenly mixed in.

Pour the mixture into a baking dish and use a spoon to create a dip in the middle. Crack the eggs into the middle, then scatter the tomatoes on top.

Place the dish in the oven and bake for 30-40 minutes until all the liquid is absorbed and the eggs are baked through but the yolks are still runny.

Remove from the oven and serve immediately, seasoning with salt and pepper to taste.