Savoury porridge with soft boiled eggs
This savoury porridge jar is a creamy, high-protein and flavour-packed breakfast or lunch, perfect for a cosy winter workday. Featuring steel-cut oats cooked until creamy and topped with soft-boiled eggs, tomato chutney, crispy shallots, fresh coriander and a drizzle of extra virgin olive oil, it's both satisfying and nutritious. This meal is ideal for preparing ahead, as it keeps well in the fridge and heats up beautifully the next day without losing its rich, creamy texture.
Ingredients 8
1⁄2 cup steel cut oats
1 cup almond milk, high-protein
1 tsp salt
2 egg, soft-boiled (6 minutes), peeled, halved
1 tbsp tomato chutney
1 tbsp crispy shallots
2 tbsp fresh coriander, chopped
1 tsp extra virgin olive oil, for drizzling
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
In a saucepan, combine the , high-protein , and . Bring to a simmer and cook, stirring occasionally, until the oats are creamy and tender (about 10 minutes).
While the oats are cooking, bring a saucepan filled with water to boil then transfer 2 eggs to cook for 6 minutes (set a timer).
Once the oats are cooked, let them cool slightly and then spoon into a bowl.
After 6 minutes, take the out and transfer to a bowl of ice and cold water and toss in to cool down (stops the eggs from cooking).
The should cool down fast and be ready to peel.
Top the porridge with , halved , , and chopped .
Optional: Drizzle with a little .
Estelle Rose Rehayem's tips
For storage, let the oats set in a container in the fridge for 10 minutes before adding toppings. This dish heats up well the next day and remains creamy and satisfying.
Helpful tips
Can I prepare the eggs in advance for busy mornings?
Are there any other topping ideas to make this porridge even more filling?
What's the best way to reheat this porridge if making ahead?
Rate this recipe
Notes
1
