Savory Oatmeal with Parmesan, Poached Egg & Crispy Sage
This savory oatmeal is a game-changer—creamy steel-cut oats topped with rich Parmesan, a perfectly poached egg, and crispy sage leaves. It’s hearty, comforting, and ready in 30 minutes.
Ingredients
- 1 cup steel-cut oats
- 3 cups water or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 large eggs
- 8 fresh sage leaves
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
1. Cook the oats: In a medium saucepan, bring water or broth to a boil. Add steel-cut oats, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally, until creamy. Season with salt and pepper.
2. Crisp the sage: While oats cook, melt 1 tablespoon butter in a small skillet over medium heat. Add sage leaves and cook for 1-2 minutes per side until crisp. Transfer to a paper towel-lined plate.
3. Poach the eggs: Bring a small pot of water to a gentle simmer. Add a splash of vinegar. Create a whirlpool and carefully drop in an egg. Poach for 3-4 minutes until whites are set. Repeat with second egg.
4. Finish the oats: Stir remaining butter and Parmesan into the cooked oats until melted and creamy. Adjust seasoning.
5. Assemble: Divide oatmeal into bowls. Top each with a poached egg, crispy sage, extra Parmesan, and red pepper flakes if desired. Serve immediately.
