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–+ servings
egg porridge in a bowl topped with sliced banana and a drizzle of syrup

Egg Porridge

Rachel
Egg porridge is a creamy, protein-packed breakfast made by cooking oats or oat bran with water or milk, then whisking in eggs during cooking for a rich, custardy texture. This simple egg porridge recipe is quick, satisfying, and perfect for a wholesome start to your day.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine British
Servings 2
Calories 145 kcal

Equipment

Saucepan
Metal Hand Whisk

Ingredients
  

  • 60 g Porridge Oats (or Oat Bran)
  • 2 large Eggs (Beaten)
  • 500 ml Water (or milk)

Instructions
 

  • Add the oats and water/milk to the saucepan, stir and bring to the boil. Simmer on low to medium heat for about 2 minutes or until it starts to thicken.
  • Slowly add half of the beaten egg and mix in with a hand whisk stirring vigorously until combined then add the rest of the egg and repeat. Continue to stir for a few seconds then leave to cook for about 2 minutes. Add more water/milk if it gets too thick.
  • Serve immediately with your favourite toppings.
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Nutrition

Calories: 145kcalCarbohydrates: 20gProtein: 11gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 186mgSodium: 85mgPotassium: 239mgFiber: 5gSugar: 1gVitamin A: 270IUCalcium: 53mgIron: 3mg
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