Name: Savory Oatmeal with Egg, Asparagus, Sun-Dried Tomatoes & Parmesan
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 1420 ml chicken or vegetable broth; 6 eggs; 43 g Parmesan cheese; 24 sun-dried tomatoes, oil-packed; black pepper; extra virgin olive oil; oats, quick cooking; salt

Savory Oatmeal with Egg, Asparagus, Sun-Dried Tomatoes & ParmesanSavory Oatmeal with Egg, Asparagus, Sun-Dried Tomatoes & Parmesan — a 25-minute breakfast recipe with 9 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

1420 ml chicken or vegetable broth

6 eggs

43 g Parmesan cheese

24 sun-dried tomatoes, oil-packed

black pepper

extra virgin olive oil

oats, quick cooking

salt

Instructions

Wash and dry the asparagus. Snap or cut off woody ends, then cut into 3-inch pieces.

Add salt and broth to a medium saucepan, cover, and bring to a boil over high heat. Once boiling, stir in oats and reduce heat to medium-low. Cover and let simmer for 3-5 minutes or until oats reach desired consistency.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add asparagus and season with salt and pepper. Cook, turning often, until crisp-tender, 5-7 minutes. When done, transfer asparagus to a plate and loosely cover with aluminum foil.

Return skillet to stove, reduce heat to medium, and add more oil. Gently crack eggs into the skillet and season with salt and pepper. Cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes. Cook in batches if necessary.

Finely grate Parmesan.

Thinly slice sun-dried tomatoes.

To serve, divide the oatmeal between bowls and top with asparagus and eggs. Garnish with Parmesan and sun-dried tomatoes. Enjoy!

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