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.

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Ngoc Minh Ngo

Recipe Summary

prep:
25 mins
total:
30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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