Creamy Parmesan Oats With Fried Egg Food

CREAMY PARMESAN OATS WITH FRIED EGG

Creamy Parmesan Oats with Fried Egg image

Savory oatmeal for the win! Instead of the usual brown sugar, team Parmesan and sunny-side-up eggs with Peppadew peppers and watercress for an Italian-inspired porridge. A squeeze of lemon before serving brightens up all the flavors.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 9

Ingredients

2/3 cup quick-cooking steel-cut oats, such as McCann's
1 clove garlic, grated
Kosher salt and freshly ground pepper
1/3 cup finely grated Parmesan, plus more for serving
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 large eggs
1/4 cup Peppadew peppers, sliced
1 cup watercress, tough stems removed
2 lemon wedges

Steps:

In a small saucepan, bring 2 cups water to a boil. Add oats, garlic, and 1/2 teaspoon salt. Stir, then reduce heat, cover, and simmer, stirring occasionally, until tender, 5 to 7 minutes. Stir in cheese; cover to keep warm.
Heat oil in a medium nonstick pan over medium. Add eggs and cook until whites are set and yolks are still runny, about 3 minutes. Season with salt and pepper.
Add water to oatmeal as necessary until creamy. Divide between two bowls; top with eggs, peppers, and watercress. Squeeze lemon wedges over top, drizzle with oil, sprinkle with cheese, and serve.

CRISPY PARMESAN EGGS

Crispy Parmesan Eggs image

How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that's already deeply lovable. Make sure to skip preground Parmesan here: You'll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something's this perfect, it's hard to go wrong however you serve it.

Provided by Melissa Clark

Categories breakfast, brunch, one pot, main course, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 teaspoon extra-virgin olive oil
1/2 cup coarsely grated (not ground) Parmesan
4 eggs
Kosher salt and black pepper

Steps:

Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.

SAVORY OATMEAL AND SOFT-COOKED EGG

Savory Oatmeal and Soft-Cooked Egg image

Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

1/2 cup quick-cooking rolled oats
Coarse salt and ground pepper
Nonstick cooking spray
1 large egg
2 tablespoons shredded sharp cheddar
1 tablespoon thinly sliced scallion greens

Steps:

In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.

Nutrition Facts : Calories 300 g, Fat 12 g, Fiber 4 g, Protein 16 g

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