Savory Porridge with Dandelion Greens, Cheddar, and Egg

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I love savory porridges and feel like they do not get enough action on culinary-front. When I was in Copenhagen, I often frequented a restaurant called Grød that, despite being Danish for “gruel”, manages to take porridge to another level of cozy deliciousness with combinations such as rye, pea shoots, toasted hazelnuts, and farmers’ cheese. I have the secret fantasy of opening a Grød offshoot somewhere like Portland, but until that dream is realized, I am content with making myself fancy gruel at home.

Further Food Nutritionist Commentary:

Most of us enjoy oatmeal or gruel with sweet toppings like honey, brown sugar or fruit but as Kristen shows with this recipe, oats can be treated very much like rice or other grains that pair well with savory foods. Adding cheese, eggs and greens to this oatmeal recipe ups its protein and nutrient content. This breakfast boasts high amounts of Vit A, calcium and iron. It is also filling enough to get you through your morning while being low in calories. It’s a great addition to your gluten-free repertoire.

By Karen Tayeh, Nutritionist

Savory Porridge with Dandelion Greens, Cheddar, and Egg

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Servings: 6

Ingredients

3-1/2 cups water

1 cup steel-cut oats

1/8 teaspoon salt

2-3 ounces sharp cheddar (crumbled)

4 loosely packed cups dandelion greens (chopped)

Black pepper (to taste)

6 Fried, poached, or soft boiled eggs (one per bowl)

Instructions

  1. Bring the water to boil over high heat. Stir in the oats and salt and return to boil, then reduce heat to medium-low.
  2. Simmer oats uncovered for 10-15 minutes, stirring occasionally. Cook oats until desired texture is reached (longer cooking will lead to thicker oats).
  3. Divide oats into bowls. Stir in 1/3 – 1/2 cup dandelion greens and top with about ½ ounce of cheese and black pepper.
  4. Top each bowl with one cooked egg and serve!
Bring the water to boil over high heat. Stir in the oats and salt and return to boil, then reduce heat to medium-low. Simmer oats uncovered for 10-15 minutes, stirring occasionally. Cook oats until desired texture is reached (longer cooking will lead to thicker oats). Divide oats into bowls. Stir in 1/3 – 1/2 cup dandelion greens and top with about ½ ounce of cheese and black pepper. Top each bowl with one cooked egg and serve!

Nutrition Information

Per Serving:  Calories: 212; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 190mg; Sodium: 245mg; Potassium: 216mg; Carbohydrate: 17g; Fiber: 3g; Sugar: 0g; Protein: 12g

Nutrition Bonus:   Vit A: 83%; Vit C: 21%; Calcium: 17%; Iron:15%

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One thought on “Savory Porridge with Dandelion Greens, Cheddar, and Egg

  1. Hannah Bornstein

    While I enjoy smoothie bowls and overnight oats with fruit most mornings, sometimes I crave a satisfying savory meal to start my day! I am vegan, so I swapped avocado and hemp seeds to get the healthy fats and protein of the egg, and used nutritional yeast for the cheesy flavor. Thank you for the inspiration and the lovely recipe!

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