Savoury Oats with Prosciutto & Mushrooms

Heat a non-stick saucepan over medium heat and cook shallot and prosciutto for 5 minutes until shallots are soft. Add the mushrooms, garlic and thyme and cook for a further 2 minutes. Add the oats and stock. Cook for 8 minutes, stirring until thickened and adjust seasoning. If too thick, you may need to add a little water.

Meanwhile, bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently slide eggs into the water and cook for 4 minutes. Remove with a slotted spoon and pat dry.

To serve, divide the oats between serving bowls, top each with an egg and season with salt and pepper.