YOUR SOLIN GENERATED RECIPE
Creamy Maple Oatmeal with Tender Eggs
Rolled oats simmered into a velvety porridge with maple and whisked egg whites, topped with jammy soft-boiled eggs for a satisfying finish.
INGREDIENTS
0.5 cup rolled oats
0.5 cup liquid egg whites
2 large eggs
0.5 cup nonfat Greek yogurt
1 tbsp pure maple syrup
0.5 cup unsweetened almond milk
0.25 tsp ground cinnamon
0.13 tsp sea salt
0.5 cup water
PREPARATION
Bring a small pot of water to a boil, carefully lower in the two whole eggs, and cook for 6.5 minutes for a jammy yolk.
Immediately transfer the eggs to an ice bath to stop the cooking process, then peel once cooled.
In a medium saucepan, combine the rolled oats, almond milk, water, cinnamon, and sea salt over medium heat.
Simmer the oats for 5-7 minutes, stirring occasionally, until most of the liquid has been absorbed.
Lower the heat and slowly pour in the liquid egg whites while whisking constantly and vigorously for 2 minutes to create a fluffy, voluminous texture.
Remove the saucepan from the heat and fold in the Greek yogurt and maple syrup until the oatmeal is smooth and creamy.
Divide the oatmeal into a bowl, slice the soft-boiled eggs in half, and place them on top before serving.