Food & Cooking Recipes Breakfast & Brunch Recipes Creamy Parmesan Oats with Fried Egg Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Ngoc Minh Ngo Prep Time: 25 mins Total Time: 30 mins Servings: 2 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 Directions 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. Rate it Print