Prep time 15 minutes
1 cup of oats
3 cups of oat milk
30g of Parmesan cheese
Speck (or Parma ham)
On low heat in a pot add the oats milk. Gradually combine and stir in the oats; simmer until porridge is cooked. If the oatmeal feels sticky or too gluey, add a bit more milk.
Grate the cheese and nick gently with the porridge.
Crack an egg in a small bowl and slowly tip it in simmering water. Do the same with the rest of the eggs. Cook until ready, for about 3-4 minutes. Lift them out with a slotted spoon (or wooden spatula) and place on kitchen paper.
Pour the oatmeal in the bowls, place an egg in each one, shred some speck, sprinkle with chives and pepper.