An Oatmeal Poached Egg Recipes

SAVORY POACHED EGG OATMEAL

Steps:

• Add your oats, chicken stock, garlic, and a large pinch of salt to a big coffee mug (bigger the better so it doesn't boil over - you can also use a bowl)
• Microwave for 1 minute and 45 seconds, or until the liquid is absorbed into the oats*
• Meanwhile, add at least a few inches of water into a skillet and bring to a simmer. Season the water with a little salt and add a big splash of vinegar
• Crack one egg into a ramekin (or small bowl) so you can add it to the water more gently
• When simmering, create a vortex in the pan by swirling a spoon around the edge of the pan in a circular motion (will help the egg white come around the yolk)
• Gently add the egg to your pan while the water is still simmering, and simmer for 4 minutes
• Add your goat cheese into the cooked oats, stir well to combine, and season to taste with salt and pepper
• When your poached egg is done, add it to the top of the oatmeal and sprinkle over your chives

SAVORY OATMEAL AND SOFT-COOKED EGG

Steps:

• In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.

AN OATMEAL POACHED EGG

Steps:

• mix the oatmeal and the water in a microwave safe bowl.
• microwave on high for just over a minute (I'm sorry, I only have a dial on my micorwave).
• stir.
• hollow out a hole in the center of the oatmeal.
• gently break the egg into the hole.
• microwave on high for about a minute, depending on how you like your yolk.
• add butter and seasoning to taste.

SAVORY OATS WITH POACHED EGGS

Steps:

• Bring the chicken broth to a boil in a medium saucepan. Reduce the heat to medium low, stir in the oats and cook, stirring occasionally, until tender and thickened, about 20 minutes.
• Meanwhile, cook the prosciutto in a large skillet over medium-high heat, flipping once, until crisp, 4 to 5 minutes. Transfer to a paper towel¿lined plate to drain.
• Add the olive oil, garlic, 1 teaspoon thyme and the rosemary to the skillet. Reduce the heat to medium and cook until the garlic is lightly toasted, 10 seconds. Stir in the tomatoes and 1/2 cup water. Simmer, stirring occasionally, until the sauce is slightly thickened, 6 to 8 minutes. Transfer to a medium bowl and season with salt and pepper; cover to keep warm.
• Wipe out the skillet and fill halfway with water; bring to a gentle simmer over medium-high heat. Carefully crack the eggs into the water and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Transfer to a plate with a slotted spoon and season with salt and pepper. Top each serving of oats with the tomato sauce and parmesan. Sprinkle with the remaining 1 teaspoon thyme and top with the poached eggs and prosciutto.