SAVORY OATMEAL WITH FRIED EGG

 

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Ingredients 1/4 cup dry quick-cooking steel cut oats 3/4 cup water salt and pepper 2 tablespoons shredded white cheddar cheese (add more if you like) 1 tsp coconut oil. Heat a nonstick pan or skillet over medium-high heat, add 1 teaspoon oil. Add vegetables and cook for 2 to 3 minutes, until they soften.

Spoon vegetables over cooked oats. Add remaining 1 teaspoon of oil and fry the egg. Savory Oatmeal with Fried Egg If you’ve only ever eaten oatmeal with raisins and cinnamon, this savory version will introduce you to a whole new world of possibilities. The oats and spinach provide fiber to stabilize your blood sugar, while the olive oil and sesame oil. 2 Stir in the oats, water, salt, and pepper; bring to a boil then turn heat down to low and simmer until the oats are tender, about 5 minutes.

3 Turn off heat and stir in the bacon and cheese. 4 Transfer to a bowl, and top with a fried egg. Once hot, crack in the eggs and cook until the whites are firm.

Place oatmeal in bowls and top with a fried egg. Drizzle some chili oil, toasted sesame seeds, and scallions on top. Serve with a side of watercress, spinach, or other leafy green. Imagine starting your day with a warm, cozy bowl of creamy curried oats that are topped with sauteed veggies: onions, carrots, kale, red pepper, and garlic – AND a fried egg. When you take that first bite with that glorious runny yolk and a little curried oats and some veggies you know it’s going to be a good day!

Savory oatmeal bowl with mushrooms, spinach and fried egg A savory oatmeal bowl with sautéed mushrooms and spinach, topped with a fried egg for an easy but rich and luxurious breakfast! Hello from the beach! Check out these favorite recipes!

Most Americans think to pair oatmeal with sweet ingredients, but there’s a whole world of savory oatmeals out there that is such a nice change in the breakfast department. Given how delicious tomatoes are this time of year, this Savory Tomato Oatmeal is a no-brainer breakfast that’s fast, healthy, and a great way to start the day!These savory garlic oats with a masala fried egg are healthy, delicious and a great way to switch up breakfast when you are bored of regular sweet oatmeal.

The. Heat water and oats in a medium saucepan over medium heat. Add a little sea salt to the oats.

Cook the oats, stirring occasionally, for 5-7 minutes or until the.

List of related literature:

WHY THIS RECIPE WORKS: There are few things better than a perfect diner-style fried egg, but crispy edges, tender whites, and runny yolks can be elusive.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

NoTe: This heats quickly and makes a perfect breakfast-on-the-go during the work week, a nice 1cup old-fashioned oatmeal 21/2 cups water Pinch of salt 2 tablespoons honey Zest of 1 lemon 1 teaspoon unsalted butter 1/4 cup 2% milk 1/2 cup pitted prunes, chopped

“The French Women Don't Get Fat Cookbook” by Mireille Guiliano
from The French Women Don’t Get Fat Cookbook
by Mireille Guiliano
Atria Books, 2010

Instead of bread or almonds you can thicken the broth with beaten fresh egg yolks, or with hard-boiled egg yolks ground in the mortar with four walnut halves and moistened as above.

“The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook)” by Terence Scully
from The Opera of Bartolomeo Scappi (1570): L’arte et prudenza d’un maestro cuoco (The Art and Craft of a Master Cook)
by Terence Scully
University of Toronto Press, Scholarly Publishing Division, 2011

I created this recipe as a healthful breakfast option that is moist, earthy, filled with fiber, and just as enticing as the rest of our more indulgent offerings.

“Flour: A Baker's Collection of Spectacular Recipes” by Joanne Chang, Christie Matheson, Keller + Keller
from Flour: A Baker’s Collection of Spectacular Recipes
by Joanne Chang, Christie Matheson, Keller + Keller
Chronicle Books LLC, 2011

Next time, sprinkle some sesame seeds on top of your oats or throw a bunch on your morning scrambled eggs!

“The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles” by Tracy Lockwood Beckerman
from The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles
by Tracy Lockwood Beckerman
Ulysses Press, 2019

When I developed this recipe, I was searching for a savory breakfast option that could be eaten on the run.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

Quick oats, which are precooked and rolled into thin flakes before processing, produced a muffin with a great texture, but faint oat flavor.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

For example: 1 egg (protein) with oatmeal (carbohydrate) sweetened with a teaspoon of almond butter (good fat), toast with extra-virgin olive oil drizzled on it, and ground flaxseed sprinkled on a sweet potato.

“Body by God: The Owner's Manual for Maximized Living” by Ben Lerner
from Body by God: The Owner’s Manual for Maximized Living
by Ben Lerner
Thomas Nelson, 2007

Add the eggs, milk, and melted butter.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Drizzle the eggs and pipérade sparingly with olive oil, dust with minced basil or cilantro, if you’d like, and serve immediately, with slices of warm toasted country bread rubbed with garlic and moistened with oil.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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12 comments

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  • English breakfast oats!

    Mushrooms (100g), fried eggs (2), bacon, black pudding, sausage and grilled tomatoes. I top with some brown sauce to finish it off.

    I skip the baked beans because I don’t think it adds too much when there’s already plenty of flavours and fillingness going on

  • I’ll try one of these…. Maybe the last one but with a different flavored sausage… Looks like it’s a nice meal even for lunch��������������

  • I love the idea of savory oats being advertised. I’ve done it for myself and haven’t really seen many people even suggest it. I’ve even gotten weird looks for putting an egg and some salsa on my oats. Thank you for these ideas! I’m not sure why it never occurred to me to throw some beans in!

  • I do this instead of eating bread in the morning
    My favorite way to eat this is with “schug” Israeli hit sauce. I make it at home its super healthy
    Coriander
    Hot Green peppers
    Garlic
    Cumin
    Paprika
    Salt
    Pepper
    Pinch of Tumeric.
    I drizzle this on the oats and add a Sunnyside up egg on top. Delicious

  • I like to have a bowl of hot Oat Meal with extras 5 out of 7 days a week. In a big bowl I mix 2 cups of each, Quick oats, Steel Cut Oats, 12-grain cereal, bran, ground flax, hearts of hemp, millet, & dried cranberries. I fill a 6-liter bucket, put that in the frig, bag the rest & put in the freezer. I have 1/2 cup on those 5 out of 7!! My cholesterol levels are right on. Even better than expected for being 63 years young!! My doctor is happy!! Having oatmeal in a persons diet is a step in the right direction!! Great Video!! Keep Up The Great Job!!

  • This video popped up in my recommended right when I sat down at my computer to make the savory oats that I just made that has egg, caramelised onion, spring onion and bacon! Hehhehe

  • “Are your pants feeling a little tight now?”

    me laughing weird: They are always tight.

  • I’ve ignoring my whole rolled oats for a months because I have no idea how to cook them and there are other food available (I usually buy instant oats that’s why ��) to the extent that I forgot that I have it. Hahaha. Now that I saw it, I started searching for ways how to cook it and this is amazing! I want to lessen my rice intake so this is perfect! Imma try the eggs and hams tomorrow!�� thanks a lot ��

  • OMG talk about eye opening idea. I’ve eaten oats as plain as they go and add sweet toppings but never had I thought of going the savory way. I’m so glad I watched this! Thank you!! 2020 here we come!

  • These recipes look delicious:)! Please consider soaking your oats overnight or fermenting them for 24 hours before cooking. This will help neutralize phytic acid and make the oats more nutritious, easier to digest and assimilate. Plus it makes the oats taste better:)

  • Me:hmm dis looks ez
    Me again: is it okie if I use oatmeal that has like no taste?
    Also me:kk i’m not gonna do this because I don’t think it will taste good because I don’t really like oatmeal TT

  • Try congee with rice that is the traditional Chinese way to do it. You cook the rice in lots of water until it becomes a porridge-like texture. It’s the best to have when you are feeling under the weather!