Most people think of oatmeal as a sweet dish, but it can also become a savory porridge. So get cracking and top off your bowl with a poached egg! A recent study published in the American Journal of Clinical Nutrition found that people following a high-egg diet (an average of 2 eggs each day) had about the same blood cholesterol numbers as people on a low-egg diet (eating less than 2 eggs a week).
Steel-Cut Oats Foundation Ingredients
- ¼ cup steel-cut oats
- ⅝ cup water
- 1 pinch salt
Egg and Baby Spinach Topping Ingredients
- ½ cup low-sodium vegetable broth
- 3 cup baby spinach
- ⅓ cup low-fat Parmesan cheese
- ⅓ cup sun-dried tomatoes
- 1 tsp, leaves thyme
- ¼ tsp vinegar
- 1 whole egg
- pepper to taste
- hot sauce
- Place steel-cut oats, a pinch of salt, and water in a medium saucepan.
- Bring to a slight simmer, turn off the heat, and let oats soak covered overnight.
- To reheat leftovers, place cooked oatmeal in a saucepan, with a splash or two of water or milk, over medium-low heat until warm.
- In the morning, heat prepared oats with water or vegetable broth, spinach, Parmesan cheese, tomatoes, and thyme.
- Place 1/2 cup water and 1/4 teaspoon vinegar in a small microwave safe bowl. To poach the egg, carefully crack it into water, cover with paper towel, and microwave on high for 1 minute, or until whites are set and opaque but yolk is still runny. If needed, continue microwaving in 10 second spurts.
- Remove egg with slotted spoon and place on top of the bowl of oats.
- Add hot sauce and fresh cracked black pepper.