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Savory Oatmeal

Oatmeal does not need to be sweet. In this recipe, we take that familiar grain in a new direction, creating a creamy, savory porridge which might just remind you of a delicious risotto. Topped with a couple of poached or fried eggs, you have a hearty breakfast which will keep you full much longer than its sweet counterparts do.
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Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup old fashioned oats
  • 2 cups light broth (chicken, vegetable, etc.)
  • ½ tsp black pepper
  • ½ tsp dried Italian herb mix
  • ½ cup grated Parmesan cheese
  • 4 eggs poached or fried
  • chopped parsley to garnish (optional)
  • additional grated Parmesan to garnish (optional)
  • drizzle of olive oil to garnish (optional)
  • crushed red pepper to garnish (optional)

Method
 

  1. Add the oats, broth, pepper, and herbs to a skillet over medium-low heat. Cook, stirring regularly, until the oats are soft, and the mixture is thick and starchy.
  2. Add the grated parmesan and stir until fully melted. Remove from heat.
  3. Divide the oats between two plates and top with fried or poached eggs and garnish with chopped parsley, crushed red pepper, additional grated parmesan cheese, and a drizzle of olive oil, if desired.