CentMenu / Breakfast
Savory oats with a fried egg
A little cheese turns creamy oats into a savory base for breakfast eggs.
VegetarianNo gluten ingredients
Ingredients
2 servings · US + metric
- 3.53 oz (100 g) gluten-free oats
- 1.27 cups (300 ml) milk
- 2 eggs
- 1.06 oz (30 g) shredded cheese
- 2 tsp (10 ml) sunflower oil
- ¼ tsp (1 g) salt
- ¼ tsp (0.5 g) black pepper
Let’s cook
Combine 3.53 oz (100 g) gluten-free oats, 1.27 cups (300 ml) milk and an equal volume of water in a saucepan; bring to a boil over medium heat, then simmer over low heat for 6 minutes.
Stir in 1.06 oz (30 g) shredded cheese, ¼ tsp (1 g) salt and ¼ tsp (0.5 g) black pepper and keep warm off the heat.
Heat 2 tsp (10 ml) sunflower oil in a skillet over medium-low heat; fry 2 eggs for 4–5 minutes, until fully set, and serve over the oats.