Egg And Cheese Oatmeal Recipes

Steps:

• Bring 4 1/4 cups water, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a large saucepan. Stir in the oats, reduce heat to medium and cook, stirring constantly, until the oats are soft and the oatmeal is slightly thickened, about 7 minutes. Stir in the ham, cheese and chives and remove the saucepan from the heat.
• Heat the oil in a large nonstick skillet over medium-high heat. Carefully crack the eggs into the pan and cook until the whites are set and slightly crispy and the yolk is still runny, 2 to 3 minutes. Sprinkle with 1/4 teaspoon salt.
• Transfer the oatmeal to individual bowls. Top each with an egg, sprinkle with additional fresh chives and serve.

Steps:

• Preheat oven to 425 degrees. Toss onions with oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until caramelized and tender, about 15 minutes. Let cool completely, then roughly chop.
• In a bowl, beat together cheeses and butter. Fold in onions and chive blossoms. Season with salt.
• Line a rimmed baking sheet with parchment. Scoop 2 tablespoons cheese mixture; pat into a ball and transfer to sheet. Repeat with remaining cheese mixture. Refrigerate until firm, about 30 minutes. Lightly form each ball into an oval "egg." Refrigerate until firm, covered, at least 30 minutes and up to 3 days. When ready to serve, sprinkle each egg with peppercorns and garnish with more chive blossoms. Serve, with crackers.

Steps:

• Combine eggs, mayo and optional mustard in a large bowl. Set aside.
• Combine oats, water, cheese, and salt and pepper in a pot and cook for about 3 minutes or until oats are cooked and the cheese is melted.
• Combine everything together in the large bowl.
• Stir and serve.:).

Steps:

• In a small saucepan, bring 2 cups water to a boil. Add oats, garlic, and 1/2 teaspoon salt. Stir, then reduce heat, cover, and simmer, stirring occasionally, until tender, 5 to 7 minutes. Stir in cheese; cover to keep warm.
• Heat oil in a medium nonstick pan over medium. Add eggs and cook until whites are set and yolks are still runny, about 3 minutes. Season with salt and pepper.
• Add water to oatmeal as necessary until creamy. Divide between two bowls; top with eggs, peppers, and watercress. Squeeze lemon wedges over top, drizzle with oil, sprinkle with cheese, and serve.