Miso, Barley Porridge with Winter Greens and Fried Egg

We’re like you. We don’t think porridge should just be a breakfast thing. So, we’ve created a savoury miso barley porridge that you can enjoy any time of the day. In peace. #porridgefordinner

(Serves 2)



50g Rude Health Naked Barley Porridge
50g Rude Health Porridge Daily Oats
500ml water
2-3 spring onions, finely sliced
2 large handfuls (approx 160g) winter greens, finely sliced
2 eggs
Pinch of chilli flakes
1 ½ tbsp brown miso
2 tsp nigella seeds, toasted
Purple shiso to garnish (optional)
Kimchi or fermented radishes, to garnish (optional)


  1. Bring the oats, barley flakes and water to a boil. Turn down the heat and simmer for 3-4 minutes. Set aside to cool slightly.
  2. Heat a frying pan and add a splash of oil. Fry the onions for a minute or so then add the greens fry until the edges of the greens are slightly crisp. Remove from the pan and set aside.
  3. Using the same pan, add another splash oil and crack the eggs into the pan. Sprinkle over a pinch of chilli and cook until the edges crisp.
  4. Next, stir the miso through the porridge and spoon into warmed bowls. Top with the greens, egg and nigella seeds. Garnish with the shiso and serve with a side of pickles or kimchi for an added kick.