Recipe for savory oatmeal with an egg

Serves 4

Southborough cooking teacher Lori Leinbach tops hot oatmeal with an egg, and if she has a little leftover cooked spinach or chard, she adds those to the dish. She recommends putting steel-cut or old-fashioned oats in a bowl of cold water to soak before you leave for work, so when you get home, oatmeal for dinner is ready in 6 to 8 minutes. “This is one of our ways to work more whole grains
into our lives,” she says.

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4 cups water
1 cup steel-cut or
old-fashioned oats
½ teaspoon salt, or more to taste
2 tablespoons olive oil
4 eggs
Pepper, to taste
Olive oil (for sprinkling)
½ cup freshly grated

1. In a saucepan, bring the water to a boil. Add the oats and ½ teaspoon salt. Cover and let stand all day at room temperature.

2. Uncover the pan and bring the mixture to a boil. Lower the heat and simmer, stirring occasionally, for 6 to 8 minutes. Add more water during cooking if the mixture seems too thick. At the end of cooking, the oats should be tender but still have some bite.

3. Meanwhile, in a large nonstick skillet, heat the olive oil. Lower the heat and crack the eggs into the pan. Sprinkle with salt and pepper. Cook 2 minutes, turn carefully and cook 1 minute more.

4. Ladle the oatmeal into each of 4 large bowls. Sprinkle with olive oil, salt, and pepper. Add an egg to each bowl and sprinkle with Parmesan. Adapted from Lori Leinbach