Savory Oatmeal Bowl with Poached Egg

 

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Savory Oatmeal Bowls w/ Kale, Cherry Tomatoes and Poached Egg

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Savory Oatmeal Bowl + A Poached Egg a super healthy breakfast!

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Video taken from the channel: Food Network


While oatmeal cooking in microwave, bring 3 cups of water to a boil over high heat in a small saucepan. Using a whisk, swirl water in a circular motion until a whirlpool forms. Gently crack egg into center of whirlpool.

Cook the egg until white is set, about 3 minutes. Cook oatmeal according to specific brands instructions Meanwhile poach your egg. Once egg is poached, oats are cooked, and veggies are sautéed mix everything together. Drizzle a little tamari sauce and enjoy!

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. Eggs: To poach egg, bring another pot of water to a simmer, then reduce heat so there are no bubbles but water is still hot. Crack your egg into a small bowl, then gently transfer the egg into the hot water.

Poach for about 3 minutes, then remove with a slotted spoon*. (Not a fan of poached eggs?» In a small saucepan, bring 1 1/2 cups of water with a pinch of salt to a boil and stream in the oats. Reduce the heat to medium-low and simmer until the oats. Stir ¾ cup cheese, ¾ teaspoon salt, and ¼ teaspoon pepper into oats mixture. Spoon ½ cup of oats mixture into each of 4 serving bowls; top each with ½ cup spinach and 1 poached egg.

Sprinkle evenly with remaining 1 teaspoon each salt and pepper, and top evenly with remaining ¼ cup cheese. Sprinkle evenly with chives. 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. At its most basic form, eggy oats (which is legitimately a hashtag on Instagram) involves taking a fried, poached, or hard-boiled egg and plopping it on top of a bowl of cooked oats. A savory oatmeal bowl with an egg, avocado, tomatoes and little parmesan.

This bowl has a great combination of healthy fats, protein and carbohydrates. If you haven’t tried savory oatmeal before, you’re in for a treat. If you’ve been watching my Instagram stories, you know I’ve been obsessed with my famous egg and oat combo bowl lately.

Savory Miso Oatmeal with Bacon, Greens, and Poached Egg is a hearty, easy, and gut-friendly breakfast bowl! Oats are toasted with white miso paste, then served topped with crispy bacon, wilted kale greens, and a perfectly poached egg. When breakfast needs a change-up, this Savory Miso Oatmeal hits the savory spot!

List of related literature:

The recipe called for ham, poached eggs, and Hollandaise on toast; in 1898, Eggs and How to Use Them presented the arrangement on today’s familiar English muffin instead.54 If the ham is substituted with spinach, the dish is known as eggs Florentine.

“Breakfast: A History” by Heather Arndt Anderson
from Breakfast: A History
by Heather Arndt Anderson
AltaMira Press, 2013

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

Poached eggs love to be drizzled with good olive oil and grated with hard cheese, like Parmesan or Pecorino, then a lot of freshly cracked black pepper, and topped with fresh herbs.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Do you think oatmeal with poached eggs works as well?

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
by Biju K. Thomas, Allen Lim, PhD
VeloPress, 2011

WHY THIS RECIPE WORKS: This simple open-faced egg sandwich pairs spinach, goat cheese, and tomato, along with a poached egg, on top of a toasted English muffin.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

High Pitta and Kapha types who are sensitive to whole eggs (either to their cholesterol or heaviness) can occasionally enjoy this dish or prepare it with egg whites.

“Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth” by Margo Shapiro Bachman, Vasant Lad
from Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth
by Margo Shapiro Bachman, Vasant Lad
Sounds True, 2013

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 love to turn this into a breakfast sandwich by adding a drippy, gooey, perfectly cooked poached egg.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Use this no-fail poached-egg method and become a brunch pro yourself!

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

If you don’t want this, serve immediately after adding the eggs.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

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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4 comments

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  • You know, I make my oatmeal with just water…. and I USED to make it with a milk many years ago… I am going to make it like that tomorrow and see what I think!! Thank you for reminding me:) Elizabeth

  • freeze at the 3 second mark when she’s smiling…she looks like she could be a female joker….idk why, but she also looks hot af right there too… haha

  • This looks amazing. If you substituted the prosciutto for bacon. and got rid of the oats… and tomato sauce… and fried the eggs…

  • Guys, challenge me! What is your favourite morning food ingredient and I will do my best to create something super exciting and fun ;).