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My Daily Breakfast & More Morning Meal Ideas: Steel Oats, Soft Boiled Eggs & Soldiers (Œufs et Mouillettes)

Simply Luxurious
Cook Time 10 mins
Total Time 25 mins
Servings 1 serving


Steel Oats

  • 3/4 cup hot (boiling) water
  • 1/4 cup heavy cream for a lighter meal, cook with a full cup of hot water - no cream
  • 1/4 cup steel oats traditional (not quick cook)
  • 1-2 tablespoon chia seeds
  • 1 pinch course sea salt
  • 1 tablespoon sliced roasted unsalted almonds
  • 1 tablespoon raisins add any fruit you might enjoy or that is in season
  • 1 teaspoon honey

Avocado Smear & Toast

  • 1/2 avocado ripe
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse sea salt

Soft Boiled Egg & Soilders (œufs et mouillettes)

  • 1 egg large room temperature
  • 1 slice toasted bread fresh from the baker, brioche if you can find it or make it

Sunnyside Up Egg

  • 1 egg farm fresh if possible
  • dash of fine or flaky sea salt
  • dash freshly ground black pepper
  • 1 tablespoon extra virgin olive oil


Steel Oats

  • Boil hot water in a teakettle. While the water is boiling, toast the oats in a dry skillet on a low heat, stirring occasionally until lightly toasted.
  • Once the water is boiling, add 3/4 - 1 cup hot water to the toasted steel oats in the skillet. Add the heavy cream (optional), salt and chia seeds. Stir to incorporate and then let sit on low heat for 15-20 minutes until it reaches the consistency you want (do not stir, do not cover).
  • Prepare a bowl with the raisins, honey and almonds. Add the cooked steel oats mixture. Stir and enjoy!

Avocado Smear & Toast

  • Slice the avocado in half (save one half for later). Dice up the avocado and place into a small mixing bowl. Add lemon and salt. Combine with a spoon or a fork.
  • Toast your favorite bread. Top with the avocado smear. Enjoy!

Œufs et Mouillettes

  • Bring water to boil in a medium sauce pan. Make sure the eggs are at room-temperature (if not, run under hot water for one minute). Once the water is boiling, gently place the eggs into the water. Boil for 6 minutes (large eggs), add or subtract 30 seconds if the egg is extra large or medium.
  • Remove from stove and drain the hot water, running cold water over the eggs for 1 minute.
  • Place the eggs in egg holders. Using a clack (link in show notes for the simple topping device) or a small knife, slice the top off of the egg. Salt and pepper the egg as preferred. Slice the toast into narrow strips. Dunk the toast into the soft boiled egg. Enjoy!