Place the oats and stock into a saucepan over a medium heat. Bring steadily to a simmer, stirring for 3-4 minutes until thick and creamy.

Heat the oil in a frying pan and fry the bacon until crisp and golden. Remove from the pan and keep warm.

Add the butter to the pan and stir in the spring onions, mushrooms, tomatoes (cut side down) and a few thyme leaves, if you choose.

Cook over a medium heat for 3-4 minutes until softened and beginning to colour. Season well with a pinch of salt and freshly ground black pepper.

Meanwhile, bring a pan of slightly salted water to the boil and stir well. Break an egg into the water and then remove from the heat. Cover and leave to stand for 2 minutes. Drain well.

Stir two-thirds of the mushroom mixture into the porridge and spoon into a warmed shallow bowl. Arrange the poached egg over the porridge and spoon the remaining mushroom mixture over. Add the crispy bacon and serve immediately.