Aveia salgada com ovo e presunto de Parma

Ingredientes

• 80 g fine oats
• 300 ml chicken stock (or vegetable stock)
• 2 fresh eggs
• 4 slices Parma ham
• 20 g Parmesan, finely grated
• 1 knob of butter
• 1 tsp white wine vinegar (for poaching)
• Chili flakes to taste
• Fresh chives, finely chopped
• Salt and freshly ground black pepper

Modo de preparo

1. 1

   Bring a small pan of water to a boil for the eggs. Add a splash of vinegar.Put the oats in a second pan with the stock and set over medium heat. Stir regularly and let simmer gently for 4 to 5 minutes until the oats are creamy. Add an extra splash of stock if needed.Place the slices of Parma ham in a dry frying pan over medium heat. Fry 1 to 2 minutes per side until crisp. Transfer to a piece of kitchen paper.Poach the eggs: reduce the boiling water to a gentle simmer. Stir the water to create a whirlpool and carefully slip the egg into the center. Poach for 3 minutes for a runny yolk.Stir the grated Parmesan and a knob of butter into the oats. Season with salt and pepper.Spoon the oats into a deep bowl. Place the poached egg on top, arrange the crispy Parma ham alongside and sprinkle with chili flakes and fresh chives.Serve immediately so the yolk can run beautifully into the creamy oats.