SAVORY POACHED EGG OATMEAL
Provided by Annie Chesson
Time 10m
Number Of Ingredients 7
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
Nutrition Facts : ServingSize 1 mug of oatmeal, Calories 325, Sugar 2 g, Sodium 357 mg, Fat 12 g, Carbohydrate 39 g, Fiber 6 g, Protein 17 g
SAVORY OATMEAL AND SOFT-COOKED EGG
Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 300 g, Fat 12 g, Fiber 4 g, Protein 16 g
SAVORY OATS WITH POACHED EGGS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 214 milligrams, Sodium 971 milligrams, Carbohydrate 38 grams, Fiber 7 grams, Protein 27 grams, Sugar 3 grams
PERFECT POACHED EGG
I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.
Provided by lutzflcat
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
- Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
- When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
- Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
AN OATMEAL POACHED EGG
Make and share this An Oatmeal Poached Egg recipe from Food.com.
Provided by Blue Eyes Willow
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 151.3, Fat 6.2, SaturatedFat 1.8, Cholesterol 211.5, Sodium 73.2, Carbohydrate 13.9, Fiber 2, Sugar 0.7, Protein 9.5
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