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Home Hartige havermout met ei en parmaham

Breakfast Savory Quick High-protein Oatmeal

We all know oats as the sweet, comforting breakfast with fruit and honey. But the savory version is just as good — and, frankly, much more interesting. Creamy oats as a base, an egg with a runny yolk on top, some crispy Parma ham and a pinch of chili flakes. That's a plate that sends you out the door smiling.

Recipe

Savory oatmeal with egg and Parma ham

Creamy oatmeal doesn't have to be sweet. With a soft-poached egg, crispy Parma ham and a pinch of chili flakes, this could be your new favorite morning dish.

Course	Breakfast
Kitchen	International
Servings	2 people

Preparation time

Preparation time	5 min
Total	15 min

Equipment

Small saucepan
Frying pan
Wooden spoon or spatula
Slotted spoon
Grater
Deep bowl

Ingredients

80 g fine oats
300 ml chicken stock (or vegetable stock)
2 fresh eggs
4 slices Parma ham
20 g Parmesan, finely grated
1 knob of butter
1 tsp white wine vinegar (for poaching)
Chili flakes to taste
Fresh chives, finely chopped
Salt and freshly ground black pepper

How to make savory oatmeal with egg and Parma ham?

Bring a small pan of water to a boil for the eggs. Add a splash of vinegar.
Put the oats in a second pan with the stock and set over medium heat. Stir regularly and let simmer gently for 4 to 5 minutes until the oats are creamy. Add an extra splash of stock if needed.
Place the slices of Parma ham in a dry frying pan over medium heat. Fry 1 to 2 minutes per side until crisp. Transfer to a piece of kitchen paper.
Poach the eggs: reduce the boiling water to a gentle simmer. Stir the water to create a whirlpool and carefully slip the egg into the center. Poach for 3 minutes for a runny yolk.
Stir the grated Parmesan and a knob of butter into the oats. Season with salt and pepper.
Spoon the oats into a deep bowl. Place the poached egg on top, arrange the crispy Parma ham alongside and sprinkle with chili flakes and fresh chives.
Serve immediately so the yolk can run beautifully into the creamy oats.

Cooking mode Prevents your screen from going to sleep

A well-poached egg takes a bit of practice, but when it works it's a small moment of pride every time. The key is fresh water, a strong whirlpool and an egg that is truly fresh. Use a deep pan so you have enough room to work, and the egg keeps a nice round shape.

Want to mix it up? Swap the Parma ham for a spoonful of kimchi or stir-fry some mushrooms in the butter for the oats. This recipe is perfect for using whatever you happen to have in the fridge. Quality tools help: a pan with good heat conduction and a slotted spoon that catches the egg neatly make a difference.

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