This dish is a breakfast-inspired dish – when I think of breakfast, I think of soft-poached eggs and oats. Adding the Olliff Farm egg to the oats offers a richness which is enjoyable for a breakfast.
270 grams (1½ cup) steel cut oats
70 grams piece jamón
150 grams black pudding, sliced thickly
310ml (1¼ cups) chicken stock, more if needed
2 sweet corn, husks removed
2 tablespoon vegetable oil
2 large shallots, thinly sliced
salt flakes and pepper, to taste
20 grams butter, or more to taste
20 grams parmesan, or more to taste
1 tablespoon finely chopped chives
Place the steel oats in a bowl and cover with water. Cover and stand overnight.
Place the jamón in the freezer overnight.
Place the black pudding slices onto a universal tray. Place the tray into the Miele oven on shelf level 2 and roast on Fan Plus at 180°C for 15 minutes or until cooked through. Cool slightly then crumble into small pieces.
Place the eggs in a perforated container, place into the Miele steam oven and sous-vide at 63°C for 25 minutes.
Heat a griddle plate on medium-high heat, Miele induction setting 7 for 5 minutes. Add the corn and asparagus and cook for 5 minutes or until charred all over. Cool sweetcorn slightly before removing kernels and slicing the asparagus.
Place the oil and shallots in a small frying pan, heat on medium-high heat, induction setting 7, or TempControl level 2 for 8 minutes or until crispy. Drain on paper towel and season with salt.
Drain the oats. Place into a saucepan with the chicken stock. Cook on medium heat, induction setting 6 for 10 minutes, stirring continuously, or until thick and creamy. Stir through more stock if needed.
Stir through the butter and parmesan, season with salt, pepper, and lemon juice. Taste and add more seasonings if needed.
Divide the oats between serving bowls, create an indentation in the oats for the egg. Crack the egg and gently remove the unset white; place onto the oats. Top with black pudding crumbs, asparagus, and corn. Shave the frozen jamón over the egg, top with the crispy shallots and chives.
Ask your deli for the end of the jamón and store in the freezer. It’s great to have to shave over many other dishes. Also, if you are making this dish in winter, try substituting chestnuts for the corn. Steam the chestnuts for 15 minutes at 100°C and add to the oats before serving.