Make savory steel cut oats for breakfast or any time of day, with pecorino cheese, black pepper and a softly poached egg.
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, you don’t skip breakfast. In fact, 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.
But most of the time I’m a person in search of savories and a soft-boiled or poached egg is my usual go-to. Going out for breakfast doesn’t happen often either, but last time I had a friend visiting from out of town we had brunch on a Sunday morning.
One of the specials on the menu that day was savory steel cut oats with olive oil and black pepper; the unexpected twist on a usually sweet breakfast preparation made me very happy.
I wondered why I didn’t cook steel cut oats at home regularly..hmm, let’s see. Could it be that 2 minutes in the microwave for rolled oats versus more than 10 times that much on the stovetop has something to do with it? Um, yeah.
But after experimenting on a few cold mornings recently, I found that steel cut oats can take under 30 minutes to cook – totally agreeable, even for someone with a hollow, hungry stomach.
Adding a poached egg and Pecorino cheese makes this one a new favorite for me. Plus, a batch can be cooked ahead and reheated in a microwave to have on multiple mornings (stir in a little water first).
- 1 cup steel cut oats
- Kosher salt
- 3 tablespoons best quality extra-virgin olive oil
- A hunk of Pecorino Romano or Parmesan cheese
- Fresh, coarsely cracked black pepper
- 3 - 4 eggs, depending on servings
- 1 teaspoon white vinegar
- Put the oats and 3 1/2 cups water into a small saucepan along with 1/2 teaspoon salt; use 4 cups if you prefer a more porridgey 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. Grate enough of the Pecorino on the fine side of a grater or Microplane to make 1/4 cup and stir it in; add about 1/2 teaspoon black pepper.
- 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. Use a swivel vegetable peeler to shave additional Pecorino over the top.
You can make the oats ahead of time and refrigerate. Stir in a little water and reheat gently on the stovetop until hot.
Amount Per Serving: Calories: 456 Total Fat: 26g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 258mg Sodium: 428mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 6g Sugar: 1g Sugar Alcohols: 0g Protein: 18g