Description
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.
Ingredients
Scale
- 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
Instructions
- 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