Savory Oatmeal With A Basted Egg Recipe Epicuriouscom

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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

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.

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

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.

SLOW COOKER SAVORY OATMEAL WITH BACON, SCALLIONS, AND CHEDDAR



Slow Cooker Savory Oatmeal with Bacon, Scallions, and Cheddar image

This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.

Provided by Sarah DiGregorio

Categories     Slow Cooker     Breakfast     Oat     Oatmeal     Egg     Bacon     Cheddar     Cheese     Green Onion/Scallion

Yield Makes about 5 cups

Number Of Ingredients 10

Butter, for greasing
1 cup uncooked steel-cut oats
Kosher salt
1/2 pound thick-cut bacon
5 scallions, trimmed, light green and white parts thinly sliced, plus the dark green parts, sliced for topping
8 ounces sharp cheddar, grated (about 2 heaping cups)
Freshly ground black pepper
Fried or poached eggs, for topping (1 per person; optional)
Equipment
5- to 7-quart slow cooker

Steps:

  • Generously butter a 5- to 7-quart slow cooker. Add the oats, 4 cups water, and I teaspoon salt. Cook until the oatmeal is thick and tender: on LOW for 4 hours or on LOW for 2 hours followed by WARM for 6 to 7 hours.
  • Put the bacon into a cold large skillet and bring the heat to medium. Cook, flipping a couple times, until the bacon has rendered a lot of its fat and is deeply browned and crisp, about 10 minutes. Drain on paper towels, then coarsely chop. You can do this right before serving the oatmeal or the day before, in which case store the crisped bacon in an airtight container in the refrigerator and bring it to room temperature before using.
  • When the oatmeal is done, stir in the bacon, white and light green scallion slices, and about three-quarters of the cheese (about 6 ounces). Taste for seasoning and add more salt if necessary and a few grinds of pepper. Serve in bowls topped with the remaining cheese, the dark green sliced scallions, and eggs, if you like.

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