Poaching an egg isn't as difficult as you may think. The trick is to keep the water at a gentle simmer and give it a good stir before you add the egg. Look for small ham steaks alongside bacon in the supermarket, or use up leftover cooked ham.
- Prep time 5 minutes
- Total time 5 minutes
- Portion size 1 serving
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, mix oatmeal with 1/4 cup water; microwave on high for 2 minutes. Stir well.
Meanwhile, in large saucepan or deep skillet, bring 2 to 3 inches water and vinegar to gentle simmer over medium heat. Crack egg into small bowl; gently slide into water. Poach until white is set yet yolk is still runny, about 3 minutes. Serve over oatmeal with ham, avocado and hot pepper sauce.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.
Test Kitchen Tip: The oatmeal will thicken overnight, so stir in a bit of water or milk before reheating.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 843 mg
- Sugars 2 g
- Protein 26 g
- Calories 449
- Total fat 21 g
- Potassium 704 mg
- Cholesterol 224 mg
- Saturated fat 5 g
- Total carbohydrate 40 g
%RDI
- Iron 27
- Folate 45
- Calcium 6
- Vitamin A 11
- Vitamin C 8
