Savory Oatmeal With A Basted Egg Recipe Epicuriouscom

SAVORY OATMEAL AND SOFT-COOKED EGG

Savory Oatmeal and Soft-Cooked Egg image

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

Ingredients

1/2 cup quick-cooking rolled oats
Coarse salt and ground pepper
Nonstick cooking spray
1 large egg
2 tablespoons shredded sharp cheddar
1 tablespoon thinly sliced scallion greens

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

SAVORY OATMEAL WITH A BASTED EGG

Savory Oatmeal with a Basted Egg image

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

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

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.

SAVORY OATMEAL WITH A BASTED EGG

Savory Oatmeal with a Basted Egg 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 Lara Ferroni

Categories Cereals

Number Of Ingredients 5

Ingredients

1/2 cup steel-cut (not rolled) oats
1 egg
1 tablespoon olive oil
2 tablespoons shredded Emmentaler or Gruyere 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.
The basting method of frying requires a bit more fat, but also makes what I think are the best-tasting eggs. Plus it gives you the over-easy look without the scary flip.
Place about 1/4 inch of oil in a cast-iron skillet, along with 1 tablespoon butter (or lard or duck fat). Heat over medium-high heat until the butter's melted and the oil's just shimmering. Then slide in your eggs. As they cook, use a spoon to push the fat in the pan up on top of the egg white, to help it cook evenly all over. Remove the eggs from the pan when the whites are solid, about 2 to 3 minutes, for a perfectly cooked egg with a runny yolk. For firmer yolks, cook a little longer.

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