YOUR SOLIN GENERATED RECIPE
Baked Eggs with Savory Buttered Oats
Creamy eggs baked until set over a bed of golden, butter-toasted oats for a comforting and protein-packed morning meal.
INGREDIENTS
3 large eggs
0.75 cup non-fat Greek yogurt
0.25 cup rolled oats
0.5 tbsp unsalted butter
0.25 cup whole milk
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
In a small oven-safe skillet or ramekin, melt the butter over medium heat on the stovetop.
Add the rolled oats to the skillet and toast for 2-3 minutes, stirring frequently, until they are fragrant and golden brown.
Stir in the milk along with half of the sea salt and black pepper, then remove the skillet from the heat.
Use a spoon to create three small wells in the oat mixture and carefully crack one egg into each well.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are fully opaque and the yolks are set to your preference.
Remove from the oven and season the tops of the eggs with the remaining sea salt and black pepper.
Serve the warm baked eggs and savory oats immediately with the cool Greek yogurt on the side for a creamy, high-protein finish.