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+ servings

The McAllister Roll

The Healthiest Breakfast in the World!
4.50 from 2 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cuisine American, Japanese, Vegetarian
Servings 1 person


The Roll (★ = Superfood)

  • 2 eggs ★
  • 2 pinches salt
  • ½ tsp (or less) maple syrup* (or sugar)
  • 1 tsp coconut oil ★


  • 1 heaping tbsp oatmeal ★ steal-cut or rolled
  • 12-13 almonds ★
  • 10-12 blueberries ★
  • 3-4 dashes cinnamon ★

Recommended Sides

  • salad (kale ★ , spinach ★ , mixed greens, or lettuce) with a few tomatoes ★ or raspberries ★
  • or cooked spinach ★
  • or steamed broccoli ★
  • or green veggie smoothie ★
  • ½ avocado ★ with extra virgin olive oil ★ and salt


Prep (Recommended music for prep- Katy Perry Chained to the Rhythm)

  • In a small pan, heat water - add salt to taste (~ 2 pinches).
  • When water comes to a boil, turn down heat to a gentle boil.
  • Add oatmeal, cover pan, boil for 5 minutes and strain. Spread out oatmeal on a cutting board and let it sit out so it loses moisture.
  • Chop almonds into small chunks.
  • Rinse your blueberries and dry them with a towel like a baby's bottom after bath time.
  • Crack eggs into a small bowl, gently beat them with a fork, and add salt and maple syrup. (Say thank you to chickens and each egg. - Marie Kondo)

Cooking (Recommended playlist for cooking - Calvin Harris Rollin' and Katy Perry Roulette (pronounced 'roll it')

  • Turn on a small stove burner to low heat.
  • Using long cooking chopsticks and a piece of paper towel, coat pan with coconut oil. (Watch tamagoyaki cooking basics here.)
  • With a fork or chopsticks, put a small amount of egg on the pan. If it sizzles, the pan is hot enough.
  • Pour enough egg into pan to make a thin layer. Tilt the pan back and forth and side to side so the egg coats the entire bottom.
  • Once the layer of egg is half cooked, add fillings on top of one third of the layer of egg (in this order: almonds, oatmeal, cinnamon, and blueberries). See photo above.
  • With a spatula, roll up the tamagoyaki towards you to carefully wrap the fillings inside like a burrrrito.
  • Once completely rolled up, nudge the roll to the far side of the pan, away from you.
  • Repeat the process from step 2- recoat the pan with coconut oil, add egg, and roll. Continue this process until you run out of egg mixture. Tip- When adding second or third layers of egg, gently lift the tamagoyaki with cooking chopsticks so the raw eggs can slide underneath the entire roll and coat the entire pan.


*inspired by a very sweet person I work with...(Thank you for the bottle of syrup!!) Did you guess she’s from Canada?
DID YOU TRY THIS RECIPE?Tag @eyesandhour on Instagram and hashtag it #eyesandhour