Savoury porridge with zucchini, parmesan, rocket and poached egg

1 Place oats in a medium non-stick saucepan with water; stir, and bring to the boil. Reduce heat to low and simmer, partially covered, stirring gently from time to time, for 10—12 minutes or so, or until the oats have a thick and creamy consistency. Add grated courgette in the last five minutes of cooking time. Stir through the parmesan and chopped chives.

2 Bring a frying pan of water to the boil over high heat. Reduce heat to medium-low. Use a large spoon to make a whirlpool. Then carefully crack the eggs, one at a time, into the centre of the whirlpool and poach for three minutes for a soft yolk, or until cooked to your liking. Remove eggs with a slotted spoon and drain on a paper towel.

3 Divide the porridge between two serving bowls; top with rocket and a poached egg, and garnish with extra chives.