Abrahms' Family Recipes Savory Oat Porridge with Fried Egg and Roasted Cherry Tomatoes Meal plan
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Savory Oat Porridge with Fried Egg and Roasted Cherry Tomatoes

  1. Preheat the oven to 200°C. Toss cherry tomatoes 200 g with olive oil 15 ml and a pinch of salt on a sheet pan. Roast for ⏲ 15 minutes until blistered and bursting.
  2. Meanwhile, combine rolled oats 180 g, vegetable broth 600 ml, and milk 200 ml in a pot. Bring to a gentle simmer, stirring often, for ⏲ 8–10 minutes until thick and creamy. Season with salt and black pepper.
  3. Melt butter 15 g in a pan over medium heat. Fry eggs 3 to your liking — a runny yolk works best here, about ⏲ 3 minutes.
  4. Spoon the oats into bowls. Top each with parmesan 30 g, the roasted tomatoes, and a fried egg. Scatter chives 10 g over the adults' portions.

Serves 3