Savory Oat Porridge with Fried Egg and Roasted Cherry Tomatoes

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 200 g cherry tomatoes
• 15 ml olive oil
• salt
• 180 g haferflocken (rolled, not instant)
• 600 ml vegetable broth
• 200 ml milk
• black pepper
• 15 g butter
• 3 eggs
• 30 g parmesan (or Pecorino, grated)
• 10 g chives (fresh, snipped)

Steps

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 haferflocken (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.