Creamy Parmesan Oats With Fried Egg Recipes

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CREAMY PARMESAN OATS WITH FRIED EGG



Creamy Parmesan Oats with Fried Egg image

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

2/3 cup quick-cooking steel-cut oats, such as McCann's
1 clove garlic, grated
Kosher salt and freshly ground pepper
1/3 cup finely grated Parmesan, plus more for serving
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 large eggs
1/4 cup Peppadew peppers, sliced
1 cup watercress, tough stems removed
2 lemon wedges

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.

SAVORY PARMESAN OATS WITH POACHED EGG



Savory Parmesan Oats with Poached Egg image

Provided by by Mary

Time 10m

Yield 1

Number Of Ingredients 6

1 cup vegetable (or chicken) stock
1/2 cup thick cut rolled oats
1/4 cup finely grated parmesan cheese (or more if you like the taste!)
1 egg
salt & pepper to taste
cilantro or other herbs for garnish

Steps:

  • In a small saucepan over medium heat, bring the stock to a simmer. Add the oats and turn the heat down, stirring. Cook for 6-8 minutes, or until the liquid is fully absorbed and the oats are soft. Stir in the grated cheese.
  • While the oats are cooking, poach or soft-boil an egg.
  • To serve, top the oats with the egg, add salt and pepper to taste, and shave some more parmesan on top. Garnish with herbs.

PARMESAN EGGS



Parmesan Eggs image

Take your morning eggs to the next level by nestling them in a crispy halo of Parmesan. The eggs will cook nicely while the cheese becomes an irresistibly lacy cracker, what Italians call a "frico" or cheese crisp. These eggs are lovely eaten by themselves but even better when served on top of avocado toast, in a breakfast sandwich or perhaps on top of a bed of arugula--the possibilities are endlessly delicious!

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 3

1/2 cup shredded Parmesan (about 1.5 ounces; see Cook's Note)
2 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
  • Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.

POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS



Polenta With Parmesan and Olive Oil-Fried Eggs image

If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.

Provided by Melissa Clark

Categories     quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 1/2 cups low-sodium broth or water
1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits
3/4 teaspoon salt
2 to 4 tablespoons butter
1/4 teaspoon freshly ground black pepper, more to taste
1 1-ounce chunk or 1/4 cup grated Parmesan cheese
2 tablespoons olive oil
8 large eggs
Coarse sea salt for garnish

Steps:

  • In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
  • Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
  • In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
  • Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams

SAVORY STEEL-CUT OATS WITH FRIED EGG AND ZA'ATAR



Savory Steel-Cut Oats With Fried Egg and Za'atar image

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

1 cup steel-cut oats (pinhead, not rolled)
Salt
Extra-virgin olive oil
1 large egg
A few strips of roasted red pepper (jarred is fine)
1 teaspoon chopped scallion
Red-pepper flakes
Za'atar

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.

SAVORY OATMEAL WITH CHEDDAR AND FRIED EGG



Savory Oatmeal With Cheddar and Fried Egg image

Savory oatmeal is not quite the same as that perfect bowl of oats topped with five different berries and syrup. But savory oatmeal is good when you're wanting something warm, filling and not sweet, especially when cheese is involved. I got it from the Yummy site that has some great recipes if you haven't tried it. I used regular sharp cheddar with good results

Provided by Bonnie G 2

Categories     Oatmeal

Time 13m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 12

1/4 teaspoon za'atar spice mix, spice
1/4 cup dry quick-cooking steel cut oats
3/4 cup water
salt and pepper, to taste
2 tablespoons shredded white cheddar cheese, add more if you like
1 teaspoon coconut oil, divided
1/4 cup diced red pepper
2 tablespoons finely chopped onions
1 large egg
chopped walnuts
sliced green onion
za'atar spice mix (or any other spice blend)

Steps:

  • Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper.
  • When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.
  • Heat a non-stick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
  • Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
  • Top with chopped walnuts, green onions, and za'atar, if you like.
  • Notes.
  • *Different brands of oatmeal may have different cooking times for the microwave method. Check the packaging for instructions.
  • If you want an even lighter meal, use coconut oil spray instead of coconut oil.
  • If you have any leftover cooked vegetables from the day before, just add them to your oatmeal.

Nutrition Facts : Calories 348, Fat 17.6, SaturatedFat 9.4, Cholesterol 203.3, Sodium 181.9, Carbohydrate 30.5, Fiber 5.3, Sugar 2.7, Protein 17.6

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