Until about a year ago, it never occurred to me that oatmeal could be a savory dish, but once I stumbled upon it (thanks, Penny de los Santos!), it quickly became one of my favorite breakfast (or breakfast-for-dinner) treats. The egg on top mixes up the textures, which could get a little blah by the end of the bowl without it.

　　

Ingredients

Makes 1 hearty breakfast

　　1/2 cup steel-cut (not rolled) oats

　　1 egg

　　1 tablespoon olive oil

　　2 tablespoons shredded Emmentaler or Gruyère cheese

　　Salt and freshly ground pepper

　　

Step 1

» In a small saucepan, bring 1 1/2 cups of water with a pinch of salt to a boil and stream in the oats. Reduce the heat to medium-low and simmer until the oats are soft, 30 to 45 minutes. Baste the egg while the oats are cooking.

　　

Step 2

» Remove the pan from the heat and stir in the olive oil and cheese. Top with the egg and season to taste with salt and pepper. Eat immediately.

　　Reprinted with permission from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping by Lara Ferroni. Copyright © 2013 by Lara Ferroni. Published by Sasquatch Books.