Egg Benedict Oatmeal Egg Benedict Oatmeal

Egg Benedict Oatmeal Image by: Jodi Pudge Author: Gilean Watts and The Canadian Living Test Kitchen Source: Canadian Living Magazine: September 2016

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



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


  • Iron 27
  • Folate 45
  • Calcium 6
  • Vitamin A 11
  • Vitamin C 8
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Breakfast & Smoothies

Egg Benedict Oatmeal