Savory Oatmeal with Poached Eggs
If there’s one thing Mr. Man and I can never agree on – it’s breakfast foods. He’s always been a solidly eggs-toast-sausage kinda guy. Which isn’t exactly healthy. Atleast, not the way he eats it… 3(!) eggs and buttered toast… I’ve tried to suggest/offer dishes that included veggies and whole grains, but generally they’ve been a failure of the colossal variety. Not because they weren’t good… just because he didn’t like them. Until today, that is.
A while back I saw this post on the kitchn about savory oatmeal… and it was like a whole plethora of opportunities opened up to me. I hadn’t ever really considered making a savory oatmeal – but now that I had come across the idea, I knew I would have to try making something with it soon, and my opportunity came today in the form of a bout of insomnia. It tends to happen about once a week or so – I just can’t settle down or relax, and then it gets late (or early, depending on your point of view) and I have to stay up and take Miss Thing to school. Well today, I had the usual… not sleepy, stayed up, but I had a last little burst of energy right around the time Mr. Man was getting up and came up with this beauty.
I had hoped it would change his mind about healthy breakfasts – and it did, he loved it! But it also rocked my world, too. This had to be the best breakfast I’ve had in a long, long while. I will definitely have to experiment more with savory oatmeal for breakfast.
- 4 eggs
- 3 cups Scrap Stock or other broth/stock
- 1 cup Steel Cut Oats
- 2 tsp Champagne Vinegar
- 1 tomato; chopped
- 1/8 cup Cilantro; finely chopped
- 1 tbs Roasted Garlic
- 1 tsp Butter
- 2 pinches Kosher Salt (or more to taste)
- 3 slices Prosciutto (optional); dry heated and coarsely chopped
- 1/2 cup Cottage Cheese (optional)
- In a medium saucepan; bring the stock and the vinegar to a simmer.
- Poach the eggs in the stock, working in batches if neccessary
- Set the drained poached eggs aside and wrap with foil to keep warm (place in warming drawer if available)
- To the remaining stock; stir in the roasted garlic (I used a small bowl, and mixed the roasted garlic with some of the stock to make it thinner before adding it to the remaining stock, to prevent lumps)
- Stir the butter, the salt and the Oats in to the Stock.
- Cover and reduce heat to low
- Simmer on low for 30 minutes, or until oats reach desired tenderness.
- Remove from heat.
- Stir in Cilantro, Tomatos, and Proscuitto (if desired)
- To serve, transfer to bowls and top with Poached eggs and Cottage Cheese