Ingredients
Scale
- 1 cup rolled oats
- 2 cups water
- 1 cup whole milk (or unsweetened almond milk for lightness)
- 2 large eggs, lightly beaten
- 2 tablespoons olive oil, plus extra for drizzling
- Salt to taste
- Fresh chives or parsley, finely chopped, for garnish
Instructions
- In a medium saucepan, bring water and oats to a boil over medium heat. Reduce to a simmer and cook for 5–7 minutes, stirring occasionally, until oats are tender and porridge thickens slightly.
- Stir in milk and olive oil. Continue cooking for 2 more minutes, stirring constantly to prevent sticking.
- Remove from heat. Slowly pour in the beaten eggs while stirring continuously—this tempts the eggs gently into silky ribbons without scrambling.
- Season with a pinch of salt. Adjust consistency with a splash more milk or water if desired.
- Serve warm, topped with a drizzle of olive oil and chopped chives.
Notes
- For extra richness, stir in a spoonful of butter at the end.
- Vegetable broth may replace water for deeper umami flavor.
- This dish freezes well—reheat with extra liquid.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Fantasy-inspired British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 295 Kcal
- Sugar: 4g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 95mg
