Ingredients

• cups rolled oats
• 2 cups water
• 30g or about 1 ounce of sourdough starter (or equivalent of any live bacteria/yeast starter such as kefir, yogurt, or sauerkraut juice)
• 1 large or 2 small onion/s
• 100g or about 3.5 ounces of bacon
• 150g or about 5.25 ounces hard, aged cheese (such as parmesan or strong cheddar)
• 6 eggs [We recommend pasture-raised, preferably soy and corn free]
• Generous grinds of pepper plus any particular herb/spice you would like to add (get creative here – I like marjoram or rosemary or sage)

Directions

1. n a large bowl, stir the sourdough starter (or equivalent) into the water.

2. Pour in the rolled oats, stir and leave to soak overnight on the kitchen worktop.

3. Next morning, dice the onion and bacon and grate the cheese.

4. Add the onion, bacon and 100g of the cheese (reserving 50g) to the oat/water mixture.

5. Break the eggs into a separate bowl and whisk lightly with a fork.

6. Add the eggs to the oat mixture and season with pepper and your chose herbs/spices, stir well.

7. Pour the mixture into a greased baking dish and top with the remaining grated cheese.

8. Bake at 180C for 35-45 minutes, raising the temperature towards the end if it needs further browning.

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