Savory Parmesan Oats with Poached Egg

vegetable (or chicken) stock

thick cut rolled oats

parmesan cheese (or more if you like the taste!)

salt & pepper

cilantro herbs

In a small saucepan over medium heat, bring the stock to a simmer. Add the oats and turn the heat down, stirring. Cook for 6-8 minutes, or until the liquid is fully absorbed and the oats are soft. Stir in the grated cheese.

While the oats are cooking, poach or soft-boil an egg.

To serve, top the oats with the egg, add salt and pepper to taste, and shave some more parmesan on top. Garnish with herbs.

i love it! i use chicken broth ! it was absolutely filling and delicious !

I always hated oatmeal because it was sweet and I don't like sweets, especially not for a meal. Then one day the lightbulb went off - why does it HAVE to be sweet?  It doesn't!  I make oatmeal like this almost every morning, but I add a teaspoon of olive oil to the oats as well - it gives it a slightly richer flavor.  (I don't always add an egg, it's still good by itself!)

I make something like this almost every morning (with or without the egg) and it is DELICIOUS.  I don't have a sweet tooth and I always loathed oatmeal because my mom served it sweet when I was a child.  A few years it occurred to me that it doesn't HAVE to be sweet!  When I started cooking it this way it was a game changer.  Only thing I do differently here is to add a teaspoon of olive oil to the oatmeal (cooked with chicken broth, like you do it) and of course lots of freshly ground pepper.  That kind of bumps it up a notch and makes it even more satisfying.

savory parmesan oats with poached egg

Cook Time: 10 minutes

Total: 10 minutes

Servings: 1

Author : by Mary

Ingredients

Instructions

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