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.
Recipe information
Yield
Makes 1 hearty breakfast
Ingredients
1
1
1
2
Need to make a substitution?
Preparation
Step 1
» 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.
Step 2
» 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.