Savory Steel Cut Oats with Poached Egg

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Cook this recipe for steel cut oats and enjoy a bowl for a savory breakfast or any time of day. This elevated porridge is blended with grated pecorino Romano cheese, black pepper and a extra-special with a softly poached egg on top.

Have you tried mixing up your oatmeal routine lately? Try these savory steel-cut oats to start the day — or make a bowl for dinner!

If you’re like me, skipping breakfast is virtually impossible — I’m pretty sure it’s my growling stomach that motivates me to get out of bed in the first place!

Some mornings call for simple oats with almond milk or a batch of one bowl blueberry oat muffins. Most of the time I’m a person in search of savories and a soft-boiled or poached egg is my usual go-to.

Steel cut oats for breakfast

A experimenting on a few cold mornings, I found that steel cut oats can take under 30 minutes to cook. Totally doable, even for someone with a hollow, hungry stomach.

• Adding a poached egg and Pecorino cheese makes this a perfect alternative to a sweet bowl of oats, with added protein.
• You can cook the oats at the beginning of the week, and reheat servings in a microwave to have on multiple mornings (stir in a little water first).

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Savory Steel Cut Oats with Poached Egg

Karen Tedesco

Cook this recipe for steel cut oats and enjoy a bowl for a savory breakfast or any time of day. This elevated porridge is blended with grated pecorino Romano cheese, black pepper and a extra-special with a softly poached egg on top.

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5 from 5 ratings

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine whole grains/vegetarian

Servings 4 servings

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 cup (160 g) steel cut oats
• ▢ 1 teaspoon kosher salt
• ▢ 3 tablespoons (45 ml) extra-virgin olive oil
• ▢ ¼ cup (25 g) grated pecorino Romano or Parmesan cheese, plus more for serving
• ▢ Fresh coarsely cracked black pepper
• ▢ 3-4 eggs, depending on servings
• ▢ 1 teaspoon white vinegar

US Customary – Metric

Instructions 

• Put the oats and 3½ cups water into a heavy medium saucepan along with the salt — use 4 cups water if you prefer a looser porridge texture. Bring to a boil, stir the oats, then lower heat to a slow simmer.
• Cook until most of the water is absorbed (stirring occasionally) and the oats begin to get creamy, 25-30 minutes (they won't be totally soft at this point, but pleasantly chewy).
• Remove from the heat and stir in the olive oil, cheese and about 1/2 teaspoon pepper.

To make the poached eggs:

• When the oats are almost ready, bring a small skillet of water to a boil with the vinegar – a non-stick pan makes for easier cleaning. Crack the eggs into the water and adjust the heat down from a boil to a simmer. Cook the eggs until they are done to your liking, about 5 minutes for softly-set yolks.
• Serve the oats with a poached egg on top. Top with more cheese to taste. If you have a hunk of cheese, use a swivel vegetable peeler to shave additional cheese over the top.

Karen’s Notes and Tips

• Serving ideas: Top with a fried egg instead, and add a spoonful of your favorite pesto. So good!
• To make ahead: Cool and refrigerate up to 3 days. Stir in a little water and reheat gently on the stovetop until hot.

Nutrition per serving

Serving: 1serving Calories: 319kcal Carbohydrates: 27g Protein: 13g Fat: 18g Sodium: 729mg Fiber: 4g Sugar: 1g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Breakfast
• Eggs
• Whole Grains

Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.