Savory Breakfast "Oatsotto" with An Egg

August 10, 2019
0 Ratings
Photo by Rocky Luten
Author Notes

Mom was kind of a health nut and as a consequence, to this day I can't stomach sweet stuff first thing in the a.m. other than the occasional melon, mango or banana. As evidenced by the myriad savory porridge recipes out there I'm not alone. My way to get around the cinnamon apple school of thought is to make this oat dish with freshly grated Parmesan and a 6 minute egg. It is loaded with protein to get me through the day, and melted Parmesan and a runny egg make it creamy as sin. Herb flavored oils add a hint of sophistication when I have them on hand. A finely ground Chile is a must for me but is utterly optional for the spice challenged. —DoubleNegative

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 1
  • "Oatsotto"
  • 1/3 cup Steel Cut Oats
  • 1 + 1/4 cups Milk
  • 3 pinches Kosher Salt
  • 1 Egg, soft boiled
  • Garnish
  • 2 tablespoons Freshly grated Parmesan
  • 1/2 teaspoon Finely Ground Chile
  • 1 tablespoon Chopped Herbs, cilantro, dill, chives, etc
  • 1 teaspoon Seeds, such as sesame, kolangi or pepitas
  • 1 teaspoon Flavored Oils, Rosemary, Chile, Garlic
In This Recipe
  1. Bring Milk to a near boil, add Salt, then Oats. Whisk often to avoid burning the milk. Turn heat to low setting, cover loosely and simmer for about a half hour, or until Oats are soft and creamy but not wet. Check and stir frequently, scraping the bottom to see that the Oats are not burning or sticking to the bottom of the pot.
  2. While Oats are cooking grate the Parmesan and prep the Herbs if using.
  3. When Oats are almost finished cooking, soft boil an Egg. Here at sea level a 6 minute boil gives me a perfectly cooked white and a runny yolk to add extra creaminess to the dish. Drain, run under cold water and peel egg.
  4. When Oats are finished stir in Parmesan. Sprinkle in ground Chile and fresh Herbs, if using, and mix. Slice Egg in half and allow yolk to run over the oats, sprinkle on a few more herbs, salt and pepper (or more Chile) and seeds. Drizzle with your favorite flavored oil.
  5. Notes: Some mornings this gets reduced to Oats, Chile, Parmesan and an Egg (still good), but the complexity of herbs, seeds and oils really elevate this dish. Usually it is just whatever combo of seeds and herbs and oils I happen to have on hand. When I don't have time to babysit the oats as they cook, I use half water, which helps keep the milk from burning on the bottom of the pot. Or substitute water and cook in the instant pot (milk can separate under pressure) using a pot in pot method. And honestly, this wouldn't be bad for an easy dinner or side dish either.

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