Savory Oatmeal with a Basted Egg
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 hearty breakfast
- 1 tablespoon olive oil
- 1 egg
- salt and freshly ground pepper
- 1/2 cup steel-cut (not rolled) oats
- 2 tablespoons shredded emmentaler or gruyã¨re cheese
- Carbohydrate 28 g(9%)
- Cholesterol 190 mg(63%)
- Fat 29 g(45%)
- Fiber 4 g(15%)
- Protein 19 g(38%)
- Saturated Fat 9 g(44%)
- Sodium 288 mg(12%)
- Calories 441
Preparation » 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. Reprinted with permission from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping by Lara Ferroni. Copyright © 2013 by Lara Ferroni. Published by Sasquatch Books.
Preparation » 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. Reprinted with permission from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping by Lara Ferroni. Copyright © 2013 by Lara Ferroni. Published by Sasquatch Books.
