Salted porridge, poached egg, avocado and Idiazábal


For the salted porridge

Heat the water with the oatmeal in a saucepan.
Cook for two minutes and remove from heat.
Chop the spinach with scissors and add to the porridge with salt and pepper. Remove from heat after one minute more.

For the poached egg

Cut a square of plastic film. Place it on a glass so that the interior is covered.
Add the olive oil and spread it over the entire surface of the plastic film.
Add with egg, without shell, and the salt.
Close the plastic, forming a little bag with the egg inside.
Close the bag with a pin.
In a saucepan, boil the bag in boiling water for 4 minutes.
Remove with a slotted spoon to a plate and let it harden for 1 more minute.
Remove the pin and film.

For the avocado

Remove the peel and cut into wedges.

For the idiazábal

Grate the cheese with a fine grater.


Place the porridge in the bottom of a soup bowl.
Over it, place the avocado and poached egg.
Finish with the grated idiazábal.


For the salted porridge

  • 200 ml water
  • 35 g instant oatmeal
  • 5 g fresh spinach
  • 0.5 g salt
  • A pinch of pepper

For the poached egg

  • 1 farm egg
  • 1 g olive oil
  • 1 pinch salt

For the avocado

  • 30 g firm avocado
  • For the Idiazábal
  • 10 g idiazábal



  • Saucepan
  • Spoon
  • Scissors
  • Pin
  • Skimmer
  • Plastic film
  • Glass
  • Grater