Oatmeal is a breakfast staple in our house. It’s a healthy and filling meal that can be dressed up in many different ways to suit your taste. If you’ve been following me for a while you know I’m more of a savory girl. One of my favorite ways to dress up oatmeal is to transform it into a savory dish and top it with a perfectly poached egg. As a Registered Dietitian, I love that it’s super easy to make and is also jam packed with protein, fiber and antioxidants.
If you’re looking for a filling and nutritious breakfast, look no further. These 10-minute savory oats with a poached egg is a delicious, healthy, and easy-to-make breakfast that is perfect for any day of the week. I’ve been on a bit of a stovetop oatmeal kick lately enjoying this Stovetop Pizza Oatmeal and these 10-Minute Stovetop Golden Oats with Apple.
How to Make Savory Quick Oats with Poached Egg
All you need for this quick and easy breakfast recipe is quick oats, veggies (I like mushrooms, peppers, or spinach), chicken or veggie stock, garlic powder and eggs. I love this recipe because it has a similar texture to risotto but takes a third of the effort or time.
To make this delicious breakfast, start by boiling water with vinegar in it for your poached eggs.
Heat oil in a small skillet over medium heat and saute the veggies. Stir in the oatmeal and cook according to package directions, substituting water for the chicken or veggie stock. Stir in the garlic powder and reduce to a simmer.
Meanwhile, when the water is boiling, crack the eggs right into the pot and cook for 2-6 minutes (depending on your preferred doneness). Remove from the water with a slotted spoon.
Spoon the oatmeal into a bowl and top with a poached egg, season with salt and pepper to taste, and a sprinkle of parmesan.
This quick and easy breakfast is packed full of protein, fiber, vitamins and minerals.
Mushrooms: Mushrooms are rich in vitamins and minerals such as fiber, B vitamins and potassium. They also contain antioxidants that help reduce inflammation.
Oats: Oats are high in fiber which can help improve gut health. They’re also a great source of carbohydrates which help keep our blood sugars balanced and provide us with energy.
Poached Eggs: I love poached eggs. They’re high in protein, iron and contain vitamins A, D, E and K. They’re also incredibly versatile and can be a quick protein option to any meal.
Tips for Making the Perfectly Poached Egg
Making a poached egg can be a little intimidating but once you get the hang of it, I guarantee they will quickly become one of your favorite ways to eat an egg. Here are a few tips for making the perfectly poached egg.
- Use fresh eggs – fresh eggs will have a better yolk quality and is less likely to break
- Add vinegar to your boiling water to help keep it’s shape
- Crack your egg in a bowl – if you’re not confident in cracking an egg directly into the boiling water, crack it into a bowl and gently drop it into the water. This will ensure the yolk holds it’s shape
Cooking Times for a Poached Egg
Depending on how done you prefer your poached egg, you will have to adjust the cooking time. Here are the standard cooking times for different poached eggs.
- Soft Poached (yolk is runny): 2-3 minutes
- Medium Poached (yolk is jammy): 4 minutes
- Hard Poached (yolk is hard & opaque): 5-6 minutes
If you make this recipe, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! xoPrint
This Savory Quick Oats with Poached Egg is packed full of protein, fiber and antioxidants. Whip it up in under 10-Minutes and be a star at breakfast this week.
- 1 tsp avocado oil
- 1 cup mushrooms (or vegetables of your choice I like peppers, onions, spinach or tomatoes)
- Coarse salt and freshly-cracked pepper to taste
- ⅓ cup quick oats
- Chicken or vegetable stock (approx. 1 cup, depending on your particular oats)
- Pinch each of garlic and onion powder (approx ⅛ -¼ tsp)
- 1 tbsp white vinegar
- 2 eggs
- Optional: 1 Tbsp parmesan cheese, grated
- Bring a small pot of water to a boil.
- Heat oil in a medium-sized frying pan over medium-high heat. Add vegetables and saute 3-4 minutes, until soft. Salt and pepper to taste.
- Add in the oatmeal and cook according to package directions, substituting equal parts stock to replace water. Stir in garlic and onion powder.
- Add vinegar to the boiling water (this will help keep the eggs together). Crack the eggs right into the water and cook until desired yolk consistency is achieved, approximately 2-3 minutes for soft poached, 4 minutes for a more firm egg that is still soft and 5-6 minutes for hard poached.
- Finish with parmesan cheese if desired.
- Prep Time: 3
- Cook Time: 5
- Category: Breakfast
- Method: Stove Top