Savory Steel-Cut Oats with Soft Egg
Creamy steel-cut oats cooked in savory broth, topped with a jammy soft-boiled egg, shaved Parmesan, and a drizzle of olive oil. A satisfying breakfast that flips the script on sweet porridge.
Ingredients
- 1 cup steel-cut oats
- 3 cups low-sodium vegetable broth
- 1 cup water
- 2 large eggs
- 1/4 cup Parmesan cheese, finely grated
- 2 tsp extra-virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 scallions (green onions), thinly sliced
- 1/4 tsp red pepper flakes
Instructions
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1
Bring 3 cups low-sodium vegetable broth and 1 cup water to a boil in a medium saucepan over medium-high heat. Stir in 1 cup steel-cut oats, 1/2 tsp garlic powder, and 1/2 tsp kosher salt. Reduce heat to medium-low and simmer, stirring occasionally, until the oats are creamy and most of the liquid is absorbed, about 20-22 minutes.
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2
Meanwhile, bring a small saucepan of water to a gentle boil. Lower 2 large eggs in carefully and cook for exactly 7 minutes for a jammy yolk. Transfer to an ice bath for 2 minutes, then peel.
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3
When the oats are done, stir in half of the 1/4 cup finely grated Parmesan cheese and 1/4 tsp freshly ground black pepper. Adjust salt as needed.
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4
Divide the oats between bowls. Halve each egg and place on top. Drizzle with 2 tsp extra-virgin olive oil, sprinkle with the remaining Parmesan, 2 thinly sliced scallions (green onions), and 1/4 tsp red pepper flakes. Serve immediately.