Soft Boiled Egg and Asparagus on Oats
soft boiled eggs with asparagus on creamy steel cut oats
Servings: 2
Calories: 390kcal
Equipment
- Instant Pot
Ingredients
- ½ cup steel cut oats
- ½ cup unsweetened almond milk
- ½ cup water
- 2 Tablespoon nutritional yeast
- 1 Tablespoon Tamari
- ½ pound asparagus tough ends trimmed
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
- 2 eggs large
- 2 Tablespoon feta cheese
- ½ teaspoon Black pepper
Instructions
- Place oats, almond milk, water and ½ the salt in the Instant Pot and set to 8 minutes porridge, sealing. Let it release naturally for at least 8 minutes.
- Heat broiler. Place asparagus on a baking sheet. Drizzle with the oil and season with ½ teaspoon each salt and pepper. Broil the asparagus, tossing once, until tender, 6 to 10 minutes.
- Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.
- Mix the nutritional yeast into the oats and place in a bowl. Place asparagus, feta cheese and eggs on top of the oats, breaking the egg so the soft yolk flows onto the oats.
Nutrition
Calories: 390kcal | Carbohydrates: 36g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1423mg | Potassium: 476mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1169IU | Vitamin C: 6mg | Calcium: 237mg | Iron: 6mg