Savory Steel-Cut Oats
March 5, 2012 § 7 Comments
I’m a fan of Steel-Cut Oats. We’ve established that before. I relegated the Quaker Oats man to just a few cookie recipes. Never shall a rolled oat appear in my breakfast bowl.
A quick recap of my steel-cut oatmeal recipe has me throwing in a handful of raisins when the oats are just about done and letting them plump up with steam. In the bowl they recipe a sprinkling of slivered almonds and a sometimes-generous pour of maple syrup. Five out of seven days that’s what I’m eating for breakfast. The other two days? I’ve skipped breakfast altogether.
Thanks to Jody and Ken over at The Garum Factory, I now have a new side of steel-cut oats to explore: the savory side. Their last post shined the light on how versatile steel-cut oats can be once you move beyond the sweet expectations. Exhibit A: Their Steel-Cut Oats with Eggs, Preserved Lemon and Olives.
For my first time exploring of the savory side, I tread a simpler path. I topped my Steel-Cut Oats with a poached egg, black pepper and parsley. Yeah, delicious. Really delicious.
I poached the egg separately, but a friend had a super suggestion: As the steel-cut oats are finishing—let’s say for the last three minutes—make a divot in the oats and crack the egg right into that puddle. Cover, and the egg “poaches” right in them there oats. And you only have to dirty one pot, she said.
Oh, to be as smart as she.
Have you explored steel-cut oats’ savory side? What yumminess have you found there? Do tell! Share your savory suggestion—I so want to give it a try.
I eat pouched and fried runny eggs on rice all the time so I imagine this would the same. yum
Oooo…that sounds delectable, too! Great minds think alike.
my coworker makes us empanadas and rice and she taught me about the egg. Yellow rice with pigeon peas and a poached egg… perfect lazy day food.
Mushroom, parmesan, olive oil – that one you can have for dinner 🙂
Suzanne, let me give credit where credit is due—you are the genius who suggested poaching the egg directly in the oats for an easy 1-pot clean-up. Genius! And the mushroom, parm and olive oil oats sounds very risotto-ish. Definitely something we need to try. Thanks for the suggestion!
I cooked stone ground grits for breakfast today and put the egg in the divot for the last three minutes. Works great!!!
Isnt it yummy? A little fresh parsley on top – delicious.