Who says breakfast has to be sweet. Try these savory oats, topped with fried eggs and a smattering of delicious herbs.
Lazy Sunday mornings…don’t you love them? I do. I love waking up to the sound of my boys chattering as they piece together a puzzle. I love watching the very early morning light gently poking through the blinds. Most of all, I love the feeling of not having to do one thing if I don’t want to. Make blanket forts and take cover in an ocean of pillows in the living room? You bet! Sing karaoke to the latest Kidz Bop songs? Sure. Get lost in a book until noon? Nothing better.
It’s that kind of morning today. Full of endless possibilities, but tempered with the permission to lie around all sluggish-like while sipping on hot coffee and leisurely lingering over the stove making bowls of steamy savory oatmeal.
The beauty of savory oats on days like this is that they can be as simple or complicated as you want to make them. We like them simple, with chives, eggs (over easy, of course), a little olive oil, and some salt and pepper to taste. Oh, and the cheese – definitely cheese. But, we’ve added bacon, mushrooms, greens, and pretty much anything else you can think of to this recipe and it’s been a hit every time.
Oats are incredibly versatile, like rice, and take on the flavors of the foods they’re mixed with. So get creative and throw in whatever looks good to you in your veggie drawer to make this dish your own.
And once you’re done consuming this concoction of steely oats, all chewy with pools of runny yokes and olive oil and melty cheese, you may just feel ready to get out of those pjs and get a move on your day. Or, just stay planted in your blanket fort, reading Harry Potter with your kids. That’s what I intend to do.
(makes 4 servings)
1 & 1/2 cups oats*
4 & 1/2 cups water
2 tablespoons chives
2 tablespoons olive oil
4 eggs, prepared over easy
salt and pepper to taste
Boil water and prepare oats according to the package
While oats are cooking, fry up the eggs – be sure to not let the yolks harden – these taste best as over easy eggs with the runny yolk seeping its way into the oats as it’s broken.
Once oats are done, add chives, olive oil, and salt and pepper.
Divide oats into 4 individual bowls and top with an over easy egg.
Serve with additional spices, veggies, bacon, greens, or hot sauce
*One word on the type of oats you use. I like both savory and sweet oatmeal, but when I’m serving up savory, I’ve found that a tougher oat works better. Steel cut oats are great for this. The one problem with them is that they take a while to make (which maybe you don’t mind if you’re having a lazy Sunday morning like me). But here’s a tip: Coaches Oats have a similarly tough bite (almost between regular and steel cut oats) and cook in a fraction of the time – just 5 minutes! I buy mine at Costco but have seen them in other grocery stores too. They’re a great time-saver, especially if you’re making this meal on a weeknight for dinner (which you totally could!)