Okay I know what you are thinking. Savory oatmeal? Really? That sounds awful. I thought the exact same thing the first time someone suggested it to me and I honestly rolled my eyes a little. Oatmeal was always that sweet, slightly boring breakfast I ate when I was trying to be healthy — drowning it in brown sugar and bananas just to get through the bowl. But then one morning I had no milk left, I had some leftover chicken broth sitting in the fridge and I was too tired to go to the shop. So I just cooked the oats in the broth instead. And then I threw a fried egg on top because why not. I took one bite and genuinely stopped what I was doing. It tasted like something from a proper cafe — warm, rich, deeply savory and so much more filling than any sweet oatmeal I had ever eaten. My partner walked in, saw me eating oatmeal with an egg on top and looked at me like I had lost my mind. Then I made them try it. They have asked for it every single week since. So here we are. Give it one chance and I promise it will completely change the way you think about breakfast.
Serve : 2 people
Ingredients :
- 1 cups rolled oats
- 2 cups vegetable or chicken broth
- 2 egg
- 0.5 cups parmesan cheese, freshly grated
- 1 pieces garlic clove, minced
- 1 tablespoons butter
- 1 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.3 teaspoons red chili flakes
- 2 pieces spring onions, thinly sliced
- 1 teaspoons soy sauce
- 1 teaspoons sesame oil
Steps :
1. Cook the oats in broth: Pour 2 cups vegetable or chicken broth into a small saucepan and bring it to a gentle boil over medium heat. The moment you use broth instead of water everything changes — it adds a depth of flavour that makes the oats taste almost like a risotto. Once it is bubbling, stir in 1 cups rolled oats and reduce the heat to medium-low.
2. Get the texture right: Stir the oats every minute or so and let them cook for about 4 to 5 minutes. You want them thick and creamy but not stiff — think loose and silky rather than solid and clumpy. If they start looking too thick just add a small splash of broth and stir it through. Pull the pan off the heat once they hit that perfect consistency.
3. Stir in the good stuff: While the oats are still hot, stir in 0.5 cups parmesan cheese, freshly grated, 1 tablespoons butter, 0.5 teaspoons salt, 0.5 teaspoons black pepper and 1 teaspoons soy sauce. Mix everything together until the cheese melts completely into the oats and the whole thing looks glossy and rich. Taste it at this point — it should be savoury and satisfying on its own before anything goes on top.
4. Fry garlic and eggs: Heat 1 tablespoons olive oil in a small non-stick pan over medium heat. Add 1 pieces garlic clove, minced and let it sizzle gently for about 2 minutes, just until it smells fragrant and turns the tiniest bit golden. Do not walk away here because garlic goes from perfectly toasted to burnt in about ten seconds flat. Crack 2 egg straight into the pan and fry them to your liking. Runny yolk is highly recommended.
5. Build the bowl and serve: Spoon the cheesy oats into two bowls. Slide a fried egg on top of each one. Scatter 2 pieces spring onions, thinly sliced and 0.3 teaspoons red chili flakes over everything. Now drizzle 1 teaspoons sesame oil around the edges of the bowl , just a little, it goes a long way. The moment that yolk breaks and runs into the oats is honestly one of the best things about this whole recipe.
6. Dig in immediately: Eat it straight away while everything is still hot. The egg yolk will mix naturally into the oats as you eat and it becomes this rich, creamy, savoury situation that feels way more indulgent than it actually is. This is the kind of breakfast that makes you genuinely look forward to waking up.
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