Savory Oatmeal with Egg and Cheese
A hearty oatmeal cooked in water, topped with grated cheese and a fried egg, finished with chopped green onion.
- Time
- 10 min
- Serving
- 360 kcal
- Ingredients
- ≈ $1.03
- Protein
- 18 g
Ingredients
- 1 Rolled oatspack 400 g ≈ $2.60 50 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Hard cheesepack 200 g ≈ $2.70 20 g
- 4 Green onionspack 50 g ≈ $1.30 8 g
- 5 Butterpack 180 g ≈ $1.58 4 g
- 6 Salt 1 g
- 7 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash and finely chop the green4 onion; grate the cheese.
Bring 150 ml (⅔ cup) of water to a boil, stir in rolled1 oats, season with salt, and simmer on low heat for 5 minutes, stirring often, until thick.
Remove from heat, stir in half the butter5 and grated cheese until the cheese melts.
Melt the remaining butter5 in a pan and fry the egg over medium heat for 2–3 minutes until the whites are set.
Spoon the oatmeal onto a plate, top with the egg, season with black pepper, and sprinkle with green4 onion.
Tips
- Why it works
- Cook oats only 4 minutes to avoid mushiness; overcooking turns them gummy and releases excess starch.
- Substitutions
- Use feta (20g) for cheese if you don’t have hard cheese; swap green onion for chives (8g) if unavailable.
- Common mistakes
- Overcooked oats will look glossy and clump together; if they smell overly sweet, you’ve cooked them too long.
- Storing and reheating
- Eat fresh or within 1 day; reheat in a microwave for 1 minute, stirring halfway, but texture will soften.
- Serve with
- Pair with a slice of whole-grain toast and a cup of black coffee for a balanced morning meal.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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