Savory Steel Cut Oats with Poached Egg

A delicious twist on classic Scottish steel cut oats, with grated pecorino or Parmesan cheese and a poached egg.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the oats and 3 1/2 cups water into a heavy medium saucepan along with the salt - use 4 cups water if you prefer a more porridgey texture. Bring to a boil, stir the oats, then lower heat to a slow simmer.

Step 2

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).

Step 3

Remove from the heat and stir in the olive oil, cheese and about 1/2 teaspoon pepper.

Step 4

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.

Step 5

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.

Step 6

NOTES

Step 7

Serving ideas: Top with a fried egg instead, and add a spoonful of your favorite pesto. So good!

Step 8

To make ahead: Cool and refrigerate up to 3 days. Stir in a little water and reheat gently on the stovetop until hot.

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