Best Creamy Parmesan Oats With Fried Egg Recipes
SAVORY OATMEAL AND SOFT-COOKED EGG
Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.
Nutrition Facts : Calories 300 g, Fat 12 g, Fiber 4 g, Protein 16 g
CREAMY PARMESAN OATS WITH FRIED EGG
Savory oatmeal for the win! Instead of the usual brown sugar, team Parmesan and sunny-side-up eggs with Peppadew peppers and watercress for an Italian-inspired porridge. A squeeze of lemon before serving brightens up all the flavors.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 2 cups water to a boil. Add oats, garlic, and 1/2 teaspoon salt. Stir, then reduce heat, cover, and simmer, stirring occasionally, until tender, 5 to 7 minutes. Stir in cheese; cover to keep warm.
- Heat oil in a medium nonstick pan over medium. Add eggs and cook until whites are set and yolks are still runny, about 3 minutes. Season with salt and pepper.
- Add water to oatmeal as necessary until creamy. Divide between two bowls; top with eggs, peppers, and watercress. Squeeze lemon wedges over top, drizzle with oil, sprinkle with cheese, and serve.
CRISPY PARMESAN EGGS
How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that's already deeply lovable. Make sure to skip preground Parmesan here: You'll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something's this perfect, it's hard to go wrong however you serve it.
Provided by Melissa Clark
Categories breakfast, brunch, one pot, main course, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
- Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.
PARMESAN FRIED EGGS WITH BITTER GREENS
Grated Parmesan becomes irresistibly crisp and lacy when added to a hot skillet, taking ordinary fried eggs to new heights.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread 1/4 cup cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute. Crack 1 egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more. Season with salt and pepper. Run a spatula around edge of egg and cheese to loosen. Transfer to a plate with spatula. Repeat with remaining 1/4 cup cheese and egg.
- Top eggs with greens. Squeeze lemon over top and drizzle with oil; season with salt and pepper and serve.
SAVORY OATMEAL WITH A BASTED EGG
Provided by Lara Ferroni
Categories Cheese Egg Breakfast Vegetarian Oatmeal Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 hearty breakfast
Number Of Ingredients 5
Steps:
- » 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.
- » 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.
WARM SPINACH SALAD WITH FRIED EGG AND POTATOES
Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
- Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
- When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.
- Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
SAVORY STEEL-CUT OATS WITH FRIED EGG AND ZA'ATAR
Oat porridge for breakfast is often topped with brown sugar and cream. Though sweetened porridge is delicious, a savory approach with oats makes a nice change. Think of oats as a fine substitute for rice - you don't always want rice pudding, do you? Steel-cut oats have a nutty whole-grain flavor and retain a nubbly texture, far superior to rolled oats; they pair nicely with savory toppings, for a risotto-like effect. This easy, hearty dish is actually suitable for any time of day, not just morning. If you can't find za'atar (a splendid spice mix of wild thyme, sumac and sesame used throughout the Middle East), try a sprinkling of toasted ground cumin or a pinch of oregano, or a generous amount of freshly ground black pepper. It's hard to cook a single portion of oats, so make the full batch. Leftovers can be reheated for another day's breakfast. (And if rolled oats is all you have, it's no crime.)
Provided by David Tanis
Categories breakfast, grains and rice, main course
Time 25m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Boil 3 cups water in a small saucepan. Add oats with a big pinch of salt, and simmer over low heat for 20 minutes. Cover and let rest off heat for 10 minutes. Taste and adjust salt. Beat in a little boiling water if oats are too firm.
- In a small skillet over medium-high, heat 1 tablespoon oil. Fry egg sunny side up.
- Put oats in a low bowl and place egg on top. Garnish with strips of roasted pepper. Sprinkle with scallion, red-pepper flakes to taste, and finish with about 1/2 teaspoon za'atar. Drizzle with a little more olive oil.
BELL PEPPER EGG-IN-A-HOLE
Fresh, sweet bell peppers are a nice foil for the richness of the sunny yellow yolks. We lightened up the usual egg-in-a-hole by using bell peppers in place of the fried bread slices and serving the eggs on multigrain toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.
Nutrition Facts : Calories 205 g, Fat 13 g, Fiber 3 g, Protein 15 g
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