Egg Drop Oatmeal

Name: Egg Drop Oatmeal
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 servings
Ingredients: Chicken Broth; Rolled Oats; Large Eggs; Enoki Mushrooms; Cilantro; Pickled Red Onion; Chili Oil

Recipe by Megan Horsley

Ingredients

Time

20m

Serves

This Egg Drop Oatmeal is heavily influenced by my love of Chinese egg drop soup, congee and finding new ways to make warm, savoury breakfasts, especially in the winter. This oatmeal delivers on flavour and nutrition and is a beautiful warm hug on a cold winter morning. Packed with protein and fibre, this breakfast is extremely good for you and satisfying.

Breakfast

Gluten-Free

Ingredients

500 ml

Chicken Broth

1/3 cup

Rolled Oats

Large Eggs

whisked

1/2 cup

Enoki Mushrooms

2 Tbsp

Cilantro

chopped

2 Tbsp

Pickled Red Onion

1 tsp

Chili Oil

optional

Instructions

Bring the broth to a boil in a small pot. Add the oats and reduce to a simmer. Cook for 14 minutes or until softened.

Slowly pour the whisked eggs into the pot and gently stir the broth as you do so, until all of the egg is added. Add the enoki mushrooms on top, cover and let cook for one minute.

Serve immediately and garnish with cilantro, green onions, pickled onions and chili oil, if desired.

Substitutions: No chicken broth: use vegetarian broth. No enoki mushrooms: use another favourite mushroom or omit.

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Egg Drop Oatmeal

Recipe by Megan Horsley

Ingredients

Time

20m

Serves

This Egg Drop Oatmeal is heavily influenced by my love of Chinese egg drop soup, congee and finding new ways to make warm, savoury breakfasts, especially in the winter. This oatmeal delivers on flavour and nutrition and is a beautiful warm hug on a cold winter morning. Packed with protein and fibre, this breakfast is extremely good for you and satisfying.

Breakfast

Gluten-Free

Ingredients

500 ml

Chicken Broth

1/3 cup

Rolled Oats

Large Eggs

whisked

1/2 cup

Enoki Mushrooms

2 Tbsp

Cilantro

chopped

2 Tbsp

Pickled Red Onion

1 tsp

Chili Oil

optional

Instructions

Bring the broth to a boil in a small pot. Add the oats and reduce to a simmer. Cook for 14 minutes or until softened.

Slowly pour the whisked eggs into the pot and gently stir the broth as you do so, until all of the egg is added. Add the enoki mushrooms on top, cover and let cook for one minute.

Serve immediately and garnish with cilantro, green onions, pickled onions and chili oil, if desired.

Substitutions: No chicken broth: use vegetarian broth. No enoki mushrooms: use another favourite mushroom or omit.