Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. Take oatmeal for a long time, it holds its shape, does not overcook and turns out to be richer in taste. Measure out the required amount of vinegar; you will need it for poaching eggs. Take the eggs out of the refrigerator in advance so that they come to room temperature, this will help the whites curl more neatly.
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Step 2
Pour water into the pan, Pour the water into the pan and place it on the stove over high heat. Cover with a lid to help the water heat up faster. Wait until the water begins to actively boil.
For 1 cup of oatmeal, take 2 cups of water.
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Step 3
Add oatmeal in small portions. Reduce heat to medium and cook porridge for 15-20 minutes.
Stir every 1-2 minutes with a wooden spatula, carefully moving along the bottom of the pan so that the oatmeal does not stick or burn. Watch the consistency; if the water boils away too quickly, reduce the heat.
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Step 4
Pour water into a small ladle or small pan, the depth of the water should allow the egg to “float” and not touch the bottom. Pour in 0.5 teaspoon of vinegar and place the ladle on the stove. Turn the heat to high and bring the water to a boil.
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Step 5
Break one egg into a small bowl with a thin, firm motion, being careful not to break the yolk. Using a spoon, gently swirl the water in the ladle, creating a slight whirlpool in the center, not too sharp so that the egg does not scatter, but clear enough so that the white begins to envelop the yolk. Quickly pour the egg from the bowl exactly into the center of the whirlpool, almost at the very surface of the water. Time exactly 4 minutes.
At this time, do not touch the egg or stir the water. After 4 minutes, take a slotted spoon, carefully lift the egg and place it on a plate.
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Step 6
Pour water out of the ladle, pour fresh water again, add the remaining vinegar and bring to a boil. Repeat all steps with the second egg, observing the same careful movements. Cook again for 4 minutes and remove with a slotted spoon, being careful to keep the egg intact.
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Step 7
5 minutes before the oatmeal is ready, add butter and add grated Parmesan. Stir thoroughly to completely melt the cheese and create a creamier oatmeal texture.
Taste and add a little salt if necessary. But the cheese already gives a salty taste.
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Step 8
Place the oatmeal on plates, do it carefully, smooth the surface with a spoon or spatula.
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Step 9
Place the poached eggs on top of the oatmeal, being careful not to damage the shell. Take a sharp knife and make a small cut along the top of the egg so that the yolk protrudes slightly, this will make the dish more appetizing and allow the yolk to spread beautifully over the oatmeal when serving.
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Step 10
Oatmeal with poached egg and cheese is ready! Bon appetit!
Sprinkle the dish with additional Parmesan, sprinkle a little sweet or smoked paprika, and add finely chopped fresh herbs on top. Serve the dish immediately while the oatmeal remains hot and the yolk in the poached eggs remains tender and runny.
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