Umami bacon, chive and dulse oats and a soft-boiled egg

Try the Rude Health’s Porridge Championships winning bowl of porridge with this spoon lickingly good recipe by Ally Head & Polly Sayer from Women’s Health.

Umami bacon, chive and dulse oats, topped with a soft-boiled egg.

Mind blowing.




1 Clarence court egg 

40g Rude Health Organic Sprouted Oats 

50g bacon lardons 

200ml fresh chicken stock 

2 handfuls of spinach 

1 bunch of chives, chopped 

A pinch of dulse 

Ground black pepper 

Sea salt


  1. In a dry frying pan, cook the bacon lardons. 
  2. Remove the bacon lardons from pan and add the oats and half the chicken stock. 
  3. Cook for 3 to 5 minutes, adding splashes of the rest of the chicken stock when necessary. When the oats are cooked through so they’re soft but still with a little crunch, add in three quarters of the chives, a pinch of black pepper and the spinach 
  4. Meanwhile, soft boil an egg in a pan for 6 minutes. When 6 minutes are up, plunge straight into a bowl of iced water to prevent further cooking. 
  5. Cut the fat off the bacon lardons and mix through the oat mixture. Serve in a flat bowl plate, top with the soft-boiled egg, cut in half and sprinkle with dulse and sea salt to serve.