Savory oatmeal with fried eggs, 4 portions

Savory oatmeal with onions, garlic, tomatoes, grated cheese, Daikon Cress, Zorri Cress and fried egg.


  • Eggs 4 each
  • Daikon Cress 1 punnet
  • Zorri Cress 1/6 of a punnet
  • Zorri Cress oil a drizzle
  • Dry oat 120g
  • Water 350ml
  • White onion, diced 1 small to medium
  • Red onions 1 small to medium
  • Garlic, diced 1 tsp.
  • Tomatoes 2 medium
  • Cooked sweet cor 20g
  • Paprika and salt 1 pinch of each
  • Grated cheddar cheese 80 gr
  • Olive oil 1 tbsps.
  • Unsalted butter 20g


  • Bring to boil the 350 ml of water.
  • Meanwhile, pour the oil and add the butter in a hot pan, add half of the diced white onion and red onions, add the paprika and salt. Cook gently for a minute or two.
  • Add to the cooked onion the dry oat and stir, add the boiled water and cook gently for 3 to 4 minutes, stir time to time to stop the oat sticking to the pan.
  • Dice the tomatoes and grate the cheddar cheese.
  • Add half of the diced tomatoes and half of the grated cheese to the oat mix.
  • Mix together the remaining diced onions, tomatoes, grated cheese and add the Daikon Cress. 
  • Pour the savoury oat mix into a plate, add the mix vegetables and cheese on top, add a fried egg, drizzle with Zorro Cress oil and add a few Zorri Cress leaves.

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