Description
A comforting and savory twist on classic oats, this recipe features creamy steel-cut oats topped with a perfectly poached egg and a generous sprinkle of cheese and pepper. A satisfying and nutritious breakfast or brunch option.
Ingredients
Units
Scale
For the Steel Cut Oats:
- 1 cup (160 g) steel cut oats
- 1 teaspoon kosher salt
- 3 1/2 – 4 cups water
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1/4 cup (25 g) grated pecorino Romano or Parmesan cheese, plus more for serving
- Freshly cracked black pepper
For the Poached Eggs:
- 3–4 eggs
- 1 teaspoon white vinegar
Instructions
- Prepare the Steel Cut Oats: Combine oats, water, and salt in a saucepan. Bring to a boil, then simmer until creamy, about 25-30 minutes. Stir in olive oil, cheese, and pepper.
- Poach the Eggs: Bring a skillet of water with vinegar to a simmer. Crack eggs into the water and poach for about 5 minutes.
- Serve poached eggs over the oats, topped with additional cheese and pepper.
Notes
- Try topping with a fried egg and pesto for variation.
- Can be prepared ahead and reheated within 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 1g
- Sodium: 729mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 180mg
