
Mediterranean Eggs with Feta
15 min • 280 cal

servings
280
calories
8g
protein
48g
carbs
8g
fat
Melt 1 tbsp butter in a large skillet over medium heat. Add diced apples, cinnamon, and nutmeg.
Cook for 4-5 minutes, stirring occasionally, until apples are tender and caramelized. Stir in 1 tbsp maple syrup. Transfer to a bowl and set aside.
In the same skillet, combine steel-cut oats, apple cider, water, remaining 2 tbsp maple syrup, vanilla, and salt.
Bring to a boil, then reduce heat to low. Simmer for 8-10 minutes, stirring occasionally, until oats are tender.
Remove from heat. Stir in remaining 1 tbsp butter.
Return the caramelized apples to the skillet. Fold them gently into the oats.
Divide between two bowls. Top with toasted walnuts, raisins, and thin apple slices.
Drizzle with extra maple syrup if desired. Serve warm.
Toast the walnuts in a dry skillet for 2 minutes before topping - it brings out their flavor dramatically.
The steel-cut oats give a chewier texture than rolled oats - follow the timing and do not rush the cooking.
A drizzle of heavy cream at the end makes this feel like a special brunch treat.
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Follow the step-by-step instructions above. This recipe takes about 15 min and is rated easy difficulty.
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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