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
- 1 cup vegetable (or chicken) stock
- 1/2 cup thick cut rolled oats
- 1/4 cup finely grated parmesan cheese (or more if you like the taste!)
- 1 egg
- salt & pepper to taste
- cilantro or other herbs for garnish
- 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.