Creamy Parmesan Oats with Fried Egg

creamy parmesan oats with watercress
Photo: Ngoc Minh Ngo
Prep Time:
25 mins
Total Time:
30 mins

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.


  • cup quick-cooking steel-cut oats, such as McCann's

  • 1 clove garlic, grated

  • Kosher salt and freshly ground pepper

  • 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


  1. 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.

  2. 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.

  3. 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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