Mornings can be busy enough without adding a complicated breakfast routine.
I'm a big believer in eating real food, and breakfast is no exception. Eggs in a pan, a warm bowl of oats, good toast... we're not trying to reinvent breakfast here.
Sometimes the easiest way to make the food you already eat that little bit better is to change what you cook it in.
And that's where our golden, gheelicious ghee comes in.
Its rich, buttery flavour works beautifully with both sweet and savoury breakfasts, and because proper ghee can handle high cooking temperatures, you can use it for everything from crispy fried eggs to golden toast.
Why start your morning with ghee?
Because it's easy.
You don't need a new recipe book, a complicated morning routine or a bench full of powders and supplements. Take the breakfast you already make and swap out your cooking fat.
Ghee is butter that's been slowly simmered until the water evaporates and the milk solids separate and can be removed.
With OMGhee, we start with Australian certified organic, grass-fed butter and slowly simmer it for hours, developing that rich, slightly caramelised, almost shortbread-like flavour we're known for.
Great for eggs and oats
Eggs and ghee are ridiculously good friends, and even Martha Stewart swears by the combination.
Ghee's high smoke point, around 250°C, makes it brilliant for frying. Add a small spoonful to a hot pan and you can get those lovely crispy edges on a fried egg without your cooking fat burning before breakfast has even made it onto the plate.
It's equally at home in oats.
Lightly toast your oats in ghee before adding your liquid, or stir a spoonful through warm porridge for a rich, buttery, slightly nutty flavour.
If it's the weekend and you have a bit more time, give these elevated oats a go.
In short, ghee earns its spot at breakfast because it's:
- Great for frying and sautéing at higher temperatures
- Rich and buttery, so a small amount goes a long way
- At home in both sweet and savoury breakfasts
- An incredibly easy swap for the fats you're already cooking with
Quick ghee breakfasts for busy mornings
Like me, if you're not getting up at 5am to make an elaborate breakfast feast, here are a few of my favourite quick breakfasts using ghee. Adding some good-quality fat to breakfast can help keep you fuller for longer and avoid that mid-morning energy slump.
- Ghee-fried eggs – get the pan nice and hot and let those edges go golden and crispy. Sunny side up or firm centres, that's up to you.
- Scrambled eggs in ghee – use ghee instead of butter in the pan and cook your eggs exactly the way you normally would.
- Ghee-toasted bread – spread a thin layer on your bread and toast it in a frying pan until golden. Add eggs, avocado, tomatoes or whatever happens to be lurking in the fridge.
- Oats – toast them in a little ghee before adding your liquid, or simply stir some through your porridge once it's cooked.
Nothing fancy. That's rather the point.
How ghee helps a bowl of oats go down easier
Here's one you may not have tried: toast the oats in ghee first.
Warm a small spoonful of ghee in your saucepan, add the dry oats and stir them around for a minute or two before adding your milk or water.
It gives the oats a lightly toasted, almost nutty flavour and makes a very ordinary bowl of porridge considerably more interesting.
Then go wherever you like with it. Cinnamon and apple, banana and walnuts, berries and yoghurt, honey, nuts, seeds... breakfast does not require rules.
Is it really gentle enough for sensitive stomachs?
This is where we need to be a bit careful, because "dairy sensitive" can mean very different things to different people.
Ghee is made from butter, but the milk solids are removed during production. That doesn't mean ghee is suitable for everyone with a dairy allergy, and if you have a diagnosed milk allergy, that's something to discuss with your healthcare professional rather than taking advice from the woman who makes your ghee. 😊
If you're avoiding lactose or dairy, I've explained the difference in much more detail here.
And if you've moved away from butter towards highly processed spreads, ghee can be a simple way to bring real buttery flavour back to breakfast.
Does it need to live in the fridge?
Nope.
One of the handiest things about ghee is that it doesn't need refrigeration. Keep the lid on, use a clean, dry spoon and store it somewhere cool and dry away from direct sunlight.
That also means there's no rock-hard block of butter to wrestle with first thing in the morning.
If you're weighing up your pantry fats, here's how ghee and butter compare:
| Factor | Ghee | Butter |
|---|---|---|
| Milk solids present | None | Yes |
| Shelf life | Years, unrefrigerated | Months, refrigerated |
| Common allergens (lactose, casein, whey) | Removed | Present |
Reliable, allergen-friendly and shelf-stable, three good reasons ghee has become a morning staple in so many kitchens.
Upgrade your cooking today
Breakfast is probably one of the easiest places to start using ghee.
Fry your eggs in it. Toast your oats in it. Crisp up a piece of bread in it.
No new breakfast routine required.
Same food. Same kitchen. Change what you cook it in.
