I've had this recipe in my brain for a while. It's been bouncing around with all different variations — different cheeses, toppings, etc. — but I FINALLY made it this week and IT WAS AMAZING. My family, who I told about this delicious experiment, was grossed out. WHAT?!?! I thought everyone would be like "OMG BEST IDEA EVER!!!" Apparently not. So ... I bring it to you with slight trepidation, but 100% certainty that it is SO TASTY. Just believe me, okay??
Here's what you do: heat up some veggie or chicken broth. Add some oats. Stir stir stir. Poach an egg! Add lots of parmesan to the oats, top with the egg, pepper, and maybe some cilantro. EASY. Less than 10 minutes. YUM. I can't reiterate that enough: YUM!
Also, I have to come clean about this egg. I was so nervous about poaching it, because I've only poached like twice in my life and had very mixed results ... so I poached this IN A LADLE! Is that a thing? Because it should be. It worked SO WELL. I filled my pan with water, should have buttered my ladle, cracked the egg INTO the ladle, then lowered the ladle into the hot water just enough so that the water could come into the ladle but NOT enough that the egg would float away. It was awesome. And I feel like a nerd. Any other ladlers out there?
Print
Savory Parmesan Oats with Poached Egg
- Cook Time: 10 mins
- Total Time: 10 minutes
- Yield: 1 1x
Ingredients
- 1 cup vegetable (or chicken) stock
- ½ cup thick cut rolled oats
- ¼ cup finely grated parmesan cheese (or more if you like the taste!)
- 1 egg
- salt & pepper to taste
- cilantro or other herbs for garnish
Instructions
- In a small saucepan over medium heat, bring the stock to a simmer. Add the oats and turn the heat down, stirring. Cook for 6-8 minutes, or until the liquid is fully absorbed and the oats are soft. Stir in the grated cheese.
- While the oats are cooking, poach or soft-boil an egg.
- To serve, top the oats with the egg, add salt and pepper to taste, and shave some more parmesan on top. Garnish with herbs.
Sarah says
I LOVE this idea! Being someone who likes salt on their porridge rather than sugar I am def gonna try this for myself. Also like the poached egg tip if I'm just making one egg, mine is to break the egg into a ramekin first, swirl the water round creating a whirlpool then gently tip the egg in the middle so it makes a nice shape. Also using the freshest eggs helps keep the White together nicely. Thanks. Am liking the blog
Mary says
Thanks, Sarah! Enjoy! Xo
Laura says
Savory oats sounds weird to people for some reason. I just tell them its just like grits .. but with oats.
I made something so similar about a month ago, but with smoked cheddar. Cheese+oats=yum!
Mary says
Yuuuum! I'm glad you're on board, Laura! Xo
Mary M. Martinez says
I’m not usually a savory breakfast girl unless I’m eating eggs, but this looks amazing! Pinning!
Mary says
Thanks, Mary! Enjoy! xo
Tita Abdullah says
i love it! i use chicken broth ! it was absolutely filling and delicious !
★★★★★
Lisa says
I always hated oatmeal because it was sweet and I don't like sweets, especially not for a meal. Then one day the lightbulb went off - why does it HAVE to be sweet? It doesn't! I make oatmeal like this almost every morning, but I add a teaspoon of olive oil to the oats as well - it gives it a slightly richer flavor. (I don't always add an egg, it's still good by itself!)
★★★★★
Lisa says
I make something like this almost every morning (with or without the egg) and it is DELICIOUS. I don't have a sweet tooth and I always loathed oatmeal because my mom served it sweet when I was a child. A few years it occurred to me that it doesn't HAVE to be sweet! When I started cooking it this way it was a game changer. Only thing I do differently here is to add a teaspoon of olive oil to the oatmeal (cooked with chicken broth, like you do it) and of course lots of freshly ground pepper. That kind of bumps it up a notch and makes it even more satisfying.
★★★★★