Description
A savory twist on oatmeal featuring fresh tomato, basil, and creamy Parmesan, topped with perfectly poached eggs.
Ingredients
Scale
- 5 tablespoons unsalted butter, divided
- 1 small shallot, minced
- 1 garlic clove, very thinly sliced
- 12 cherry tomatoes, halved
- 1/2 tablespoon tomato paste
- 3/4 cup dry white wine
- 1 cup old-fashioned rolled oats
- 2 1/2 cups chicken stock or low-sodium broth
- 1/4 cup torn basil leaves, plus more for garnish
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon white vinegar
- 4 large eggs
Instructions
- Melt 4 tablespoons of the butter in a medium saucepan over moderate heat. Add the shallot and cook, stirring, until softened, about 2 minutes.
- Add the garlic, tomatoes, tomato paste, and wine. Bring the mixture to a boil. Simmer over moderately high heat, stirring, until nearly all the wine is absorbed and the tomatoes start to pop, 4 to 5 minutes.
- Add the oats and chicken stock. Cook over moderate heat, stirring occasionally, until the oats are tender and suspended in a creamy sauce, 8 to 10 minutes.
- Stir in the 1/4 cup of basil, 1/4 cup of grated cheese, and the remaining 1 tablespoon of butter. Season the oatmeal with salt and pepper. Add tablespoons of water if the mixture becomes too thick. Keep warm.
- Meanwhile, bring a large, deep skillet of water to a simmer over moderate heat. Add the white vinegar and a generous pinch of salt to the water.
- Crack the eggs into a small bowl, one at a time. Carefully slide the eggs into the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes.
- Transfer the poached eggs to paper towels to drain.
- Spoon the oatmeal into shallow bowls. Top each serving with a poached egg, garnish with extra basil, and pass additional cheese at the table. Serve right away.
Notes
- If you prefer a thinner oatmeal consistency, stir in extra warm water as needed while keeping it warm.
- This recipe is designed for immediate serving, but the cooked oatmeal base can be stored for meal prep.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 400
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 20
- Cholesterol: 250
Keywords: savory oatmeal, tomato basil oats, poached eggs, breakfast, make-ahead savory oats, Mediterranean breakfast, easy breakfast