Saturday, January 22, 2011

Creamy Oatmeal Porridge with Egg

There's nothing more comforting on a cold winter's morning than a bowl of hot, creamy oatmeal. I've had a renewed love for oatmeal in the last couple of months, and my renewed love made me nostalgic for my mom's oatmeal she used to make me as a kid.

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My mom used to cook oatmeal with milk and a little sugar, which creates a wonderful creamy, silky bowl of goodness. Sometimes she would add in an egg for added protein and flavour.

I've recently been craving some milky oatmeal porridge and decided to have a go at it. It's more wetter than your typical oatmeal (which is why I call it an oatmeal porridge), but give it a try. I add a touch of cream to the milk, which really helps make it silkily divine. And don't be turned off by the addition of the egg. It makes the whole thing taste like custard (yum!).

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Creamy Oatmeal Porridge with Egg
Serves 2

1/2 cup old fashioned rolled oats
1 1/4 cups milk
2 tablespoons heavy cream
1 heaping tablespoon brown sugar
A few drops of vanilla extract
1 egg (optional)
Cinnamon, for dusting

In a medium saucepan, bring the milk and heavy cream to a slight boil over medium heat. Add the oats, brown sugar and vanilla and stir. Reduce the heat to medium-low and simmer for 8 minutes, stirring often.

Remove from heat. Crack an egg and immediately whisk it in with a fork until silky and smooth. Cover and let rest for 5 minutes.

Serve into two warmed bowls, sprinkle with a little cinnamon and enjoy!


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