april 27, 2016

savory oatmeal

I’m always looking for new lunch/quick dinner ideas for those days that I’m either extra hungry midday or too tired to cook a multi-dish meal at night. I need some sort of carbs with my eggs (sorry I’m not sorry) so this dish really worked for me. It’s surprising decadent–I love cheese, especially cheddar, but less is more here, so be sure to taste as you go.


savory oatmeal
  • ½ cup quick-cooking rolled oats
  • 1 or 2 large eggs
  • 2 tablespoons sharp cheddar, shredded (more or less to taste)
  • 1 tablespoon scallions, thinly sliced (more or less to taste)
  • Coarse salt and ground pepper, to taste
  1. In a small saucepan, bring 1 cup of water to a boil. Add oats and pinch of salt and pepper. Stir, reduce heat, and simmer until tender, about 5 minutes.
  2. Meanwhile, heat a small nonstick pan over medium heat. Coat lightly with oil. Add egg (or eggs, if desired) and cook until white is set and yolk is still runny, about 3 minutes. Season to taste with salt and pepper.
  3. Stir cheese into hot oatmeal until melted. Pour oatmeal in a bowl and top with egg(s) and scallion greens.


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