Savory Steel Cut Oats with Poached Egg
Serves 45 mins prep30 mins cook
Cook this recipe for steel cut oats and enjoy a bowl for a savory breakfast or any time of day. This elevated porridge is blended with grated pecorino Romano cheese, black pepper and a extra-special with a softly poached egg on top.
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What you need
Instructions
0 Put the oats and 3½ cups water into a heavy medium saucepan along with the salt — use 4 cups water if you prefer a looser porridge texture. Bring to a boil, stir the oats, then lower heat to a slow simmer. 1 Cook until most of the water is absorbed (stirring occasionally) and the oats begin to get creamy, 25-30 minutes (they won't be totally soft at this point, but pleasantly chewy). 2 Remove from the heat and stir in the olive oil, cheese and about 1/2 teaspoon pepper. To make the poached eggs: 5 When the oats are almost ready, bring a small skillet of water to a boil with the vinegar - a non-stick pan makes for easier cleaning. Crack the eggs into the water and adjust the heat down from a boil to a simmer. Cook the eggs until they are done to your liking, about 5 minutes for softly-set yolks. 6 Serve the oats with a poached egg on top. Top with more cheese to taste. If you have a hunk of cheese, use a swivel vegetable peeler to shave additional cheese over the top.View original recipe