Oh my gosh you guys. I just met my new favorite breakfast/lunch/dinner, really any time the stomach is grumbling this recipe comes to the rescue. Chewy, nutty steel cut oats get topped with freshly grated Romano cheese, a basted egg, and creamy avocado slices.
I know savory oats may sound a bit strange. For years I’ve been pinning recipes for savory oats but never worked up the courage to try them. Plus, oatmeal with peanut butter is one of my all-time favorite foods, so the idea of messing with that was not overly appealing. But then I made steel cut oats for breakfast the other day with some maple syrup and, of course, peanut butter and it hit me: steel cut oats are so chewy and nutty that they’d go perfectly with a runny egg yolk and avocado.
So after yoga one day I took the plunge. And I am beyond excited that I did. I LOVE these oats. Like I’m wishing it was acceptable to my husband to just eat these every night for the next week for dinner.
You’ll notice I kept these oats nice and simple, but feel free to get creative with additional spices and herbs. For the egg, I went with my go-to basted eggs to get perfectly runny yolks, but it would also be delicious with a poached egg. However you prepare your egg, just be sure not to overcook the yolk. Cheese-wise, I love me some aged parmesan and fresh Romano cheese, but gouda or a sharp cheddar would also work well here.
Now I know steel cut oats take a bit longer to make, but I strongly recommend using them over instant or even old fashioned oats as they have a nuttier flavor and a chewier texture to keep this bowl from getting too mushy. If you are good a planning ahead, you can soak your steel cut oats in water the night before to greatly cut down on cooking time.
Have you ever tried savory oats? If so I’d love to hear some of your favorite flavor combinations!
So here’s a toast to eggs – the perfect breakfast, lunch, and dinner ingredient!
- ¾ cup + 1 tsp water, separated
- ¼ steel cut oats
- 1 egg
- 1 tablespoon freshly grated Romano
- ¼ avocado, sliced
- Salt, pepper, and red pepper flakes
- Place ¾ cup water and pinch of salt in saucepan and bring to a boil. Once boiling, add in steel cut oats and allow to boil for about 1 minute then reduce to a simmer. Cover and simmer for 20-30 minutes, or until the water has been absorbed and the oats are soft but chewy.
- When there’s about 5 minutes left for the oats, heat a small skillet over medium-low heat and grease with cooking spray or a drop of olive oil.
- Once heated, crack egg onto skillet, season with ground black pepper, and add 1 tsp water. Cover pan with lid and allow egg to cook about 3 minutes, or until the whites are set but the yolk is still runny.
- Once the oats are cooked, pour into bowl and top with grated cheese. Add cooked egg, avocado slices, and red pepper flakes. Grab a spoon and dig in!