Savory Oatmeal with Egg and Cheddar

Name: Savory Oatmeal with Egg and Cheddar
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Ingredients: 100 g Rolled oat; 2 Egg; 60 g Cheddar, grated; 500 ml Broth, hot; 2 Scallion, thinly sliced; 10 g Butter, divided; ½ tsp Salt; ½ tsp Black pepper, freshly ground

Savory Oatmeal with Egg and Cheddar · ready in 22 min · 2 servings · 441 kcal per serving · easy · 8 ingredients

Savory oats borrow the patient stirring of risotto, turning broth, cheddar, and a soft egg into a cozy breakfast with a creamy spoonable texture.

Prep: 8 min
Cook: 14 min
Total: 22 min
Serves: 2
kcal: 441
Difficulty: easy

Breakfast Quick (30 min or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

100 gRolled oat
2Egg
60 gCheddar, grated
500 mlBroth, hot
2Scallion, thinly sliced (to serve)
10 gButter, divided
½ tspSalt
½ tspBlack pepper, freshly ground

Equipment

stovetop, bowl, saucepan, skillet, spoon, spatula, grater

Instructions

Prepare Ingredients
Gather measured ingredients, 2 bowls, a saucepan, a skillet, a spoon, a spatula, and a grater before heating anything. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Simmer Oats
Bring broth and salt to a gentle boil, then stir in rolled oats and cook, stirring often, until thick and creamy. · 7 min
What to look for: The oats look creamy and slowly mound on the spoon.
Finish Oatmeal
Fold in cheddar, half the butter, black pepper, and most scallion until the cheese melts and the oats look glossy. · 2 min
What to look for: The cheese is fully melted and the oatmeal is loose and glossy.
Fry Eggs
Melt remaining butter in a skillet, crack in eggs, and fry until the whites set while the yolks stay runny. · 4 min
What to look for: The whites are opaque and the yolks still look shiny and soft.
Serve Bowls
Spoon savory oats into warm bowls, top each serving with 1 egg, and scatter over the remaining scallion before serving. · 2 min
What to look for: Each bowl has creamy oats, 1 soft egg, and fresh scallion on top.

Nutrition (per serving)

kcal	441
Protein	24 g
Carbohydrates	35 g
of which sugars	1 g
Fat	23 g
of which saturated	10 g
Fibre	6 g
Sodium	1268 mg

Nutri-ScoreB

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Reheat the oat base gently with a splash of water until steaming, then cook a fresh egg for the best texture.

Ingredient substitutions

Broth

Water: Water makes a milder bowl and may need careful seasoning.

Butter

Olive oil: Olive oil works for frying the egg but gives a less dairy rich finish.