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Savory Oatmeal with a Basted Egg

By Lara Ferroni

4.5

(10)

Image may contain Food Egg Breakfast and Oatmeal
Savory Oatmeal with a Basted EggLara Ferroni

Until about a year ago, it never occurred to me that oatmeal could be a savory dish, but once I stumbled upon it (thanks, Penny de los Santos!), it quickly became one of my favorite breakfast (or breakfast-for-dinner) treats. The egg on top mixes up the textures, which could get a little blah by the end of the bowl without it.

Recipe information

  • Yield

    Makes 1 hearty breakfast

Ingredients

1/2 cup steel-cut (not rolled) oats
1 egg
1 tablespoon olive oil
2 tablespoons shredded Emmentaler or Gruyère cheese
Salt and freshly ground pepper

Preparation

  1. Step 1

    » In a small saucepan, bring 1 1/2 cups of water with a pinch of salt to a boil and stream in the oats. Reduce the heat to medium-low and simmer until the oats are soft, 30 to 45 minutes. Baste the egg while the oats are cooking.

    Step 2

    » Remove the pan from the heat and stir in the olive oil and cheese. Top with the egg and season to taste with salt and pepper. Eat immediately.

Reprinted with permission from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping by Lara Ferroni. Copyright © 2013 by Lara Ferroni. Published by Sasquatch Books.
TagsOatmealPorridgeOatRice & GrainsGruyèreCheeseDairyMainBreakfastDinnerNut FreeGluten FreeDairy FreeVegetarianEasy5 Ingredients or FewerWeeknight MealsSimmerCookbooks

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