Maple oatmeal with browned butter and eggs
Instant oatmeal sweetened by the packet itself, turned into dinner with an egg fried into each bowl and brown butter to carry the maple flavor through. This is a weeknight scramble that comes together in minutes and tastes like comfort.
About 350 calories a serving, 8 g protein, 12 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 2 packets Quaker instant oatmeal maple and brown sugar
Staples
- 4 tablespoons butter
- 2 eggs
- pinch salt
- pinch pepper
- Heat 2 tablespoons of butter in a medium saucepan over medium heat until it foams, then tilts golden brown and smells nutty, about 4 minutes. Pour in 1.5 cups of water and bring to a boil.
- Stir in both packets of maple and brown sugar oatmeal, then reduce the heat to low and let it simmer for 1 minute, stirring often, until it thickens.
- While the oatmeal finishes, melt the remaining 2 tablespoons of butter in a small skillet over medium heat until it foams and turns golden, about 2 minutes, then crack both eggs into it. Let them fry undisturbed until the whites set but the yolks stay runny, about 3 minutes.
- Divide the oatmeal between two bowls and slide one fried egg into each, letting the runny yolk pool into the grain. Season with a pinch of salt and pepper and spoon the brown butter from the skillet over the top.
Note Swap the eggs for a spoonful of tahini or peanut butter stirred in for richness without frying. Leftovers keep in the fridge for a day; reheat gently with a splash of water. Serve with toast to soak up the yolks and brown butter.
On the label
WHOLE GRAIN ROLLED OATS, SUGAR, NATURAL AND ARTIFICIAL FLAVOR, SALT, CALCIUM CARBONATE, GUAR GUM, CARAMEL COLOR, NIACINAMIDE*, REDUCED IRON, VITAMIN A PALMITATE, PYRIDOXINE HYDROCHLORIDE*, RIBOFLAVIN*, THIAMIN MONONITRATE*, FOLIC ACID*. *ONE OF THE B VITAMINS
Quaker, grains/flour, serving 43 g. Ingredients as printed on the label.
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Cooks as oats, sugar. Half of it left? Use up the oats.