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50g Mornflake Medium Oatmeal
35g polenta
285ml vegetable stock
20g butter
20g Parmesan, Grana Padano, or another similar hard cheese, finely grated

For the toppings

1 stalk vine cherry tomatoes
4 rashers bacon
2 eggs


  • Preheat the oven to 200°C/180°C fan/gas mark 6.
  • Start with the topping: put the tomatoes in an ovenproof dish, drizzle with a little olive oil, sprinkle with salt and pepper and roast for about 20 minutes.
  • While the tomatoes are cooking, place the Mornflake Medium Oatmeal, polenta and stock in a saucepan and bring to a gentle simmer, stirring all the time.
  • As the mixture starts to thicken, stir in the butter and cheese and season well with salt and pepper.
  • If needed, add a little more stock or water so you have a thick paste. Reaching this stage takes about 15 minutes.
  • While the oatmeal mixture cooks, fry the bacon. You can stir any bacon fat into the oatmeal for extra flavour!
  • Transfer the oatmeal to a greased 20cm skillet or ovenproof dish, spread out and smooth with the back of a spoon.
  • Arrange the bacon and tomatoes on top of the mixture and pop into the oven while you cook the eggs, before serving them in the skillet with the bacon and tomatoes.