Oatmeal in chicken broth with poached eggs

Votes: 5

How to Make Oatmeal with Chicken Broth and Poached Eggs

Photo of the dish: Ryan Dausch

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 410, total fat 17 G., saturated fats G., proteins 27 G., carbohydrates 38 G., fiber G., cholesterol mg, sodium mg, sugar G.

Oatmeal with chicken broth and poached eggs - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups unsalted chicken broth
1 cup oatmeal
8 slices of dry-cured prosciutto ham (one pack 90 g)
1 tbsp. extra virgin olive oil
4 chopped garlic cloves
2 tsp finely chopped fresh thyme
1/2 tsp finely chopped fresh rosemary
1 can (420 g) canned unsalted whole tomatoes without skin, mash with your hands (about 2 cups)
Salt and freshly ground black pepper
4 large eggs
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rolled oats, prosciutto, dry-cured ham, eggs, Parmesan cheese, tomatoes, rosemary, thyme, garlic

Cooking the dish according to the recipe:

In a medium saucepan, bring the chicken broth to a boil. Reduce the heat to medium-low, stir in the oats, and simmer, stirring occasionally, for about 20 minutes, until the porridge thickens.

Meanwhile, in a large saucepan over medium-high heat, sear the prosciutto until crispy on both sides, about 4-5 minutes. Transfer to a paper towel-lined plate to drain any excess fat.
Add olive oil, garlic, and a teaspoon each of thyme and rosemary to the saucepan. Cook over medium heat for 10 seconds to lightly brown the garlic. Add the tomatoes and 1/2 cup water. Simmer, stirring occasionally, for 6-8 minutes, until the sauce thickens. Transfer to a small bowl and season with salt and pepper; cover to keep warm.

Wipe out a saucepan and fill halfway with water; bring to a gentle simmer over medium heat. Carefully crack the eggs into the water and cook for 2-3 minutes, until the whites are set but the yolks remain runny. Transfer the cooked eggs to a plate and season with salt and pepper. Top each serving of oatmeal with tomato sauce and Parmesan cheese. Sprinkle with the remaining thyme (1 teaspoon) and top with a poached egg and prosciutto.

Categories:

recipe / Poached dishes / Breakfast / Calorie content of prepared meals / Main courses / Cereals, legumes / Food Network - recipes

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