Savory Oatmeal with Egg and Cheese

1. 1 Rolled oatspack 400 g ≈ $2.60 50 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Hard cheesepack 200 g ≈ $2.64 20 g
4. 4 Green onionspack 50 g ≈ $1.30 8 g
5. 5 Butterpack 180 g ≈ $1.60 4 g
6. 6 Salt 1 g
7. 7 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the green⁴ onion and finely chop it (2–3 cm); prepare a pot of about 2 liters, fill with water, and set it on the stove; decide how you will cook the egg and warm the serving plate.

2. Bring the water to a boil over medium heat, add rolled¹ oats, reduce heat to low, simmer 4 minutes, stirring; salt to taste and continue cooking until slightly thickened.

3. Continue cooking over low heat for about a minute more until the porridge is thick and smooth; remove from heat, add butter⁵, and stir until fully melted.

4. Add grated cheese to the porridge and stir over low heat until the cheese melts and the mass is smooth; the porridge should become creamy and stretch a little.

5. Choose the method for cooking the egg: fry on a skillet over medium heat until a golden crust forms and the white is fully set while the yolk stays runny, or boil for about 5–6 minutes and then peel.

6. Place the egg on top of the porridge, season with salt and pepper to taste, sprinkle with green⁴ onions; serve hot.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.