Savory Oatmeal with Cheddar, Scallions, & Eggs
Active Time: 15-20 minutes / Cook Time: 15 minutes / Total Time: 15-20 minutes
Makes 2 servings
Chef’s Corner: Have you ever wondered why we sometimes call for “ground black pepper,” and at other times call for, “freshly ground black pepper?” It’s not an accident! Freshly ground black pepper retains more of the essential oils than pre-ground. When the pepper should be more of a presence in the recipe, we ask you to grind it fresh. But don’t worry. If you don’t have a pepper grinder, pre-ground black pepper will be just fine.
- 1 cup old-fashioned oats (NOT quick oats), soaked overnight if possible, rinsed and drained
- 1 ¾ cups water
- ½ teaspoon fine sea salt, plus a tiny pinch for the eggs
- 2 teaspoons ghee
- 2 eggs
- ¼ cup shredded sharp cheddar cheese
- freshly ground black pepper, to taste
- 2 scallions
- 1 tablespoon chopped flat-leaf parsley (optional)
- Add oats, water, and ½ teaspoon salt to a small pot, bring to a boil, and cook, stirring often, until oats have absorbed the water and are tender, about 12 minutes. Cover and remove from the heat.
- Heat 2 teaspoons ghee in a medium skillet over medium heat. Crack the eggs gently into the pan and sprinkle lightly with salt and pepper. Cook 1-2 minutes, or until the bottoms are set and none of the whites run when you tilt the pan. Carefully flip the eggs and cook another minute, or until the yolks are to your liking. Remove from the heat.
- Divide oatmeal between two bowls. Top each with black pepper to taste, 1 tablespoon cheese, and a fried egg.
- Sprinkle 1 tablespoon cheese on top of each egg, along with scallions and parsley, if using. Serve.