SAVORY OATMEAL WITH A BASTED EGG RECIPE | EPICURIOUS.COM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Savory Oatmeal with a Basted Egg Recipe | Epicurious.com image

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.

Provided by @MakeItYours

Number Of Ingredients 5

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

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.
  • 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.

There are no comments yet!