YOUR SOLIN GENERATED RECIPE
Breakfast Eggs with Oatmeal and Chia
Creamy oats simmered with egg whites and topped with jammy soft-boiled eggs, Greek yogurt, and crunchy chia seeds for a satisfying start.
INGREDIENTS
0.5 cup rolled oats
0.5 cup liquid egg whites
1 cup water
2 large eggs
0.5 cup non-fat Greek yogurt
1 tbsp chia seeds
0.25 tsp sea salt
0.25 tsp ground cinnamon
PREPARATION
Bring a small pot of water to a boil, then carefully lower the 2 large eggs into the water and boil for 6.5 minutes for a jammy yolk.
Immediately transfer the eggs to an ice bath to stop the cooking process; peel once cooled and set aside.
In a separate small saucepan, combine the rolled oats, 1 cup of water, and sea salt over medium heat.
Once the oats begin to absorb the liquid, slowly whisk in the liquid egg whites, stirring constantly to prevent clumping and create a fluffy, creamy texture.
Continue to cook the oats for 3-4 minutes until thickened, then stir in the ground cinnamon.
Transfer the cooked oats to a bowl and top with a dollop of non-fat Greek yogurt.
Slice the soft-boiled eggs in half and place them on top of the oats.
Garnish the entire bowl with chia seeds for added texture and serve immediately.