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Savoury oats with egg and greens

Name: Savoury oats with egg and greens
Total time: 15 min
Yield: 2 servings
Cuisine: Modern
Ingredients: 1 cup rolled oats (porridge oats); 1 2/3 cups water; 2 egg; 2 handfuls spinach; 2 sliced spring onion (green onion, scallion); 1 tsp grated ginger; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp sesame seeds; 1 tsp optional chinese chilli oil; a pinch salt

Oats cooked like congee, topped with a jammy egg, soy and sesame. Porridge goes savoury.

15 minTime

15 gProtein each

mildSpice

Porridge, savoury side2 chapters · 1 min read

Make it your way

Grandma's wayModern savoury oatmeal with soy, sesame, greens and soft eggs.

The original

295kcalsame

15 gproteinsame

6 gfibresame

15minutessame

Savoury oats.

Per serving, worked out from the ingredient table.

Ingredients

Rolled oats (porridge oats)1 cup

Water1⅔ cups

Egg2

Spinach2 handfuls

Spring onion (green onion, scallion)2, sliced

Ginger1 tsp, grated

Soy sauce1 tbsp

Sesame oil1 tsp

Sesame seeds1 tsp

Chinese chilli oil1 tsp, optional

Salta pinch

Method

4 steps

1Boil the eggs for 6 1/2 minutes, then cool in cold water and peel.
2Simmer the oats with water, ginger and salt for 5 minutes until creamy.
3Stir in the spinach for the last minute until wilted.
4Divide into bowls, top with halved eggs, soy sauce, sesame oil, chilli oil, spring onion and seeds.

Serve it like this

Serve in deep bowls with eggs halved on top, sauces drizzled and seeds scattered. Eat hot with a spoon.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Global

Savoury oats with egg and greens

Oats cooked like congee, topped with a jammy egg, soy and sesame. Porridge goes savoury.

15 minTime

15 gProtein each

mildSpice

Porridge, savoury side2 chapters · 1 min read

Make it your way

Grandma's wayModern savoury oatmeal with soy, sesame, greens and soft eggs.

The original

295kcalsame

15 gproteinsame

6 gfibresame

15minutessame

Savoury oats.

Per serving, worked out from the ingredient table.

Ingredients

Rolled oats (porridge oats)1 cup

Water1⅔ cups

Egg2

Spinach2 handfuls

Spring onion (green onion, scallion)2, sliced

Ginger1 tsp, grated

Soy sauce1 tbsp

Sesame oil1 tsp

Sesame seeds1 tsp

Chinese chilli oil1 tsp, optional

Salta pinch

Method

4 steps

1Boil the eggs for 6 1/2 minutes, then cool in cold water and peel.
2Simmer the oats with water, ginger and salt for 5 minutes until creamy.
3Stir in the spinach for the last minute until wilted.
4Divide into bowls, top with halved eggs, soy sauce, sesame oil, chilli oil, spring onion and seeds.

Serve it like this

Serve in deep bowls with eggs halved on top, sauces drizzled and seeds scattered. Eat hot with a spoon.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Savoury oats with egg and greens

Make it your way

Ingredients

Method

Savoury oats with egg and greens

Make it your way

Ingredients

Method

Make it a meal