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Top this hearty, savory oatmeal breakfast bowl with a fried egg and sautéed greens for a complete meal. A perfect fried egg makes this dish: The goal is to achieve crispy edges with the whites fully cooked and the yolks still runny. You want that yolk to ooze into your oatmeal, making a luscious sauce. If you have a big morning appetite (like me), top your bowl with two eggs. If you’re new to cooking eggs this way, follow my simple technique below.
Savory Steel-Cut Oatmeal with Fried Eggs and Greens
The night before: Bring the water to a boil, stir in the oats, turn off the heat, cover, and leave out overnight.
In the morning, add the oregano, salt, and red pepper. Bring to a boil then reduce the heat to low and simmer uncovered for 10 to 15 minutes, stirring occasionally, until thickened. Stir in the Parmesan, turn off the heat, and cover with the lid.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the kale and a pinch of salt and sauté until wilted, about 3 minutes. Transfer to a small bowl and cover to keep warm.
Heat another tablespoon of the oil in the same skillet and fry the eggs. If cooking 4 eggs, work in two batches to avoid overcrowding. Follow the instructions below to achieve perfect fried eggs with runny yolks.
Taste the oats and add more salt and pepper, if needed. Divide between bowls and top each bowl with a serving of kale, a fried egg (or two), and your toppings of choice.
Fried Eggs (Easy Over) Technique
Heat a non-stick pan or skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Crack an egg onto each side of the pan. Sprinkle with salt and pepper. Cook just until the white sets, about 1 minute and 30 seconds. Carefully flip the egg and cook on the second side briefly, 30 seconds max, to achieve a runny yolk. Transfer immediately to your bowl or plate.