Strongman’s Oatmeal
Rolled and steel-cut oats are great on their own, but kids need protein. Mixing an egg into oatmeal adds custardlike creaminess and creates a wholesome breakfast. The trick is to make sure the egg is thoroughly cooked but not scrambled. To ensure this, warm the egg sufficiently in the shell before proceeding with the recipe. Once the oatmeal is ready to eat, add a splash of milk, if desired.
1 large egg
1/2 cup rolled oats
1/2 cup water
1 tablespoon oat bran or toasted wheat germ
Pinch of kosher salt
1/2 tablespoon honey
1 teaspoon unsalted butter
1. Place the egg in the shell in a small bowl and fill with very hot tap water;
wait about 30 seconds, then pour out the water and repeat, letting the egg
stand in the water until you’re ready to add to the hot oatmeal.
2. Combine the oats, water, oat bran, and salt in a shallow soup bowl. Place in
the microwave and cook for 3 minutes at 80% power. Immediately crack the
egg and add to the oatmeal, mixing with a fork. (The mixture should register
150°F on an instant-read thermometer.) Cover loosely with foil and let stand
for 2 minutes to cook the egg. Stir in the honey and butter and serve.
Cooks’ Notes
The oatmeal can also be cooked in a small saucepan over medium heat.
Eggs are nutrient-dense. The average egg provides various amounts of
almost all of the needed vitamins. Each large egg is only 75 calories and
contains over 6 grams of protein and 5 grams of fat, most of which is unsaturated.
For the best flavor, buy healthful local organic eggs (antibiotic
and hormone free) from uncaged hens.
Prep: 5 minutes
Cooking: 4 minutes
Speed Limit: 9 mpr
Makes 1 serving
per serving:
314 calories, 11.5g fat
(4g saturated),
40g carbohydrates,
5g fi ber, 14g protein