Savory oatmeal with fried eggs

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


(For 4 portions)

  • 4 eggs
  • 1 punnet Daikon Cress
  • 1/6 of a punnet Zorri Cress
  • a drizzle of Zorri Cress oil
  • 120g dry oat
  • 350ml water
  • 1 small to medium diced white onion
  • 1 small to medium red onions
  • 1 tsp diced garlic
  • 2 tomatoes
  • 20g cooked sweet corn
  • 1 pinch of paprika and salt
  • 80gr grated cheddar cheese
  • 1 tbsp olive oil
  • 20g unsalted butter


  • 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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