Savory Oatmeal With Cheddar And Fried Egg Recipes

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 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

Ingredients

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

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

Ingredients

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.

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