Oatmeal on chicken stock with poached eggs – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 410, total fat 17 g., saturated fat g., proteins 27 g., carbohydrates 38 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish:Ryan Dausch Time: 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. unsalted chicken stock
- 1 tbsp. oatmeal
- 8 slices of dried prosciutto ham (one pack of 90 gr.)
- 1 tbsp. l extra virgin olive oil
- 4 minced garlic cloves
- 2 tsp finely chopped fresh thyme
- 1/2 tsp finely chopped fresh rosemary
- 1 can (420 gr.) Canned unsalted whole tomatoes without skin, knead with your hands (about 2 tbsp.)
- Salt and freshly ground black pepper
- 4 large eggs
- 1/4 Art. grated parmesan
Recipes with similar ingredients: Hercules flakes, prosciutto, dried ham, eggs, parmesan cheese, tomatoes, rosemary, thyme, garlic
Recipe preparation:
- In a medium-sized stew-pan, bring the chicken to a boil bouillon. Reduce heat to moderately low temperature, stir in oatmeal and, stirring occasionally, cook for about 20 minutes, until porridge does not thicken. At the same time in a large stewpan on moderately fry the ham to a crisp on both sides over high heat prosciutto, about 4-5 minutes. Put on a plate, covered paper towel to remove excess fat.
- Add olive oil, garlic, teaspoon to the stewpan thyme and rosemary. Cook over medium heat for 10 seconds to lightly toast the garlic. Add tomatoes and 1/2 tbsp. water. Periodically stirring, simmer for 6-8 minutes, until the sauce thickens. Transfer to a small bowl and season with salt and pepper; cover so that the dish does not cool.
- Wipe the saucepan and half fill with water; on moderate bring to a boil over a light fire. Gently break the eggs into the water and cook for 2-3 minutes, so that the protein boils and the yolk stays liquid. Transfer the finished eggs to a plate, and season with salt and pepper. TO For each serving of oatmeal, add tomato sauce and parmesan. Sprinkle with the remaining thyme (1 tsp) and top with a poached egg and prosciutto ham.
