Directions

1. Heat leftover porridge in a small pot on medium heat and add in cheese. Stir until combined. If your mixture is a bit soggy, add 1 tablespoon of chia seeds.

2. Line a container with baking paper. Scoop porridge mixture into the container and press it down and smooth over the top. Transfer to the fridge for 1 hour or overnight to firm up. Once chilled, remove from the container and slice into four chunky wedges.

3. Heat a frying pan on medium heat and add enough butter to coat the pan. Add in the porridge wedges and fry on both sides until golden. Once cooked, place on a plate ready to serve.

4. Add the bacon rashers to the same frying pan and cook on both sides until crispy. Serve with the porridge wedges and a side of avocado.