Egg and Apple Breakfast Porridge Pots
ContinentalKidsOmega-3 eggsEasy
Individual pots of creamy oat porridge with stewed apple and a swirl of egg for extra richness. A warm, gentle start to a school day.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 1 egg
- 1 apple
- diced
- 1/2 cup rolled oats
- 1 cup milk
- 1/2 teaspoon cinnamon
- 1 teaspoon sugar
Method
- Simmer the apple with 2 tablespoons water for 5 minutes until soft.
- Cook oats in milk for 5 minutes, stirring often.
- Beat the egg and stir it slowly into the hot porridge off the heat.
- Cook on low heat for 1 minute until thick.
- Spoon into pots, top with apple and cinnamon, and serve warm.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)9 g
Fat (estimate)7 g
Carbs (estimate)36 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Make the apple topping the night before to save time in the morning. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.