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.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine British

Servings

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

Keyword egg porridge recipe, porridge with egg