Popular Conditions & Diets
Ingredients
7
Time
20m
Serves
1
Recipe by Megan Horsley
Ingredients
7
Time
20m
Serves
1
500 ml
Chicken Broth
1/3 cup
Rolled Oats
3
Large Eggs
whisked
1/2 cup
Enoki Mushrooms
2 Tbsp
Cilantro
chopped
2 Tbsp
Breakfast
Gluten-Free
Pickled Red Onion
1 tsp
Chili Oil
optional
1
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.
2
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.
3
Serve immediately and garnish with cilantro, green onions, pickled onions and chili oil, if desired.
4
Substitutions: No chicken broth: use vegetarian broth. No enoki mushrooms: use another favourite mushroom or omit.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
