INGREDIENTS

• •1 Tbsp Hanaa Corn oil or melted butter

  •1/4 cup onion, chopped

  •1 clove garlic, minced

  •1 1/4 cups Hanaa Whole Grain Oats

  •1 egg, lightly beaten

  •1 1/2 cups milk

  •1/8 tsp salt

  •1/8 tsp pepper

  •1/2 cup grated parmesan cheese, divided

  •1 tbsp fresh parsley, chopped

  •2 tsp fresh thyme, chopped

  •12 poached eggs

PREPARATION

1.Preheat oven to 180°C. Grease or spray 12 muffin cups with cooking spray.

2.In skillet, heat oil/butter over medium-high heat; cook onion and garlic for about 5 minutes or until onion is softened. Add oats; cook for 2 to 3 minutes or until oats are lightly browned.

3.Whisk egg with milk, salt, pepper, 1/4 cup cheese, parsley and thyme. Stir into oat mixture.

4.Divide mixture among muffin cups. Bake for 20 to 25 minutes or until oatmeal is firm and lightly golden.

5.Transfer 2 breakfast cups to each plate; top each with a poached egg and sprinkle with remaining cheese.