Preparation
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1Cut dried tomatoes into cubes. Bring the Kölln flakes, Kölln oat drink, vegetable broth and diced tomatoes to a simmer in a pot, stirring constantly, remove from the heat and let it simmer, covered with a lid, for 3-4 minutes.
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2Pick, wash and chop the basil and parsley leaves. Remove the avocado from the peel and cut into cubes. Place the porridge in a bowl and distribute the avocado cubes on top.
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3Heat a pan over medium heat and add the pesto. Fry the eggs, turn them over and add them to the vegetable layer when the yolk is as firm as you want. Season with freshly ground pepper if desired and garnish with basil leaves.
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4For an extra portion of freshness, use cherry tomatoes. Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 2 servings:
4
dried tomatoes
4 EL
Delicate Kölln Oat Flakes
250 ml
Oat drink 0% sugar
1/2 TL
Vegetable broth
2 Stem
basil
2 Stem
Parsley
1/2
avocado
2 EL
Basil pesto
2
Eggs
2 pinches
pepper
