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Home Recipes
Breakfast & Brunch

Creamy Parmesan Oats with Fried Egg

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.

Ingredients :

    ⅔ cup quick-cooking steel-cut oats, such as McCann's
    1 clove garlic, grated
    Kosher salt and freshly ground pepper
    ⅓ cup finely grated Parmesan, plus more for serving
    1 tablespoon extra-virgin olive oil, plus more for drizzling
    2 large eggs
    ¼ cup Peppadew peppers, sliced
    1 cup watercress, tough stems removed
    2 lemon wedges

Direction :

    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.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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