Food

Elyse Kopecky’s Savory Steel-Cut Oatmeal

This is a great meal to eat after a long run to help you recover faster.

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.

Related: Elyse Kopecky Wants You to Say No to Dieting

Savory Steel-Cut Oatmeal with Fried Eggs and Greens

Servings
2 to 3

Ingredients

  • 2¾ cups water
  • 1 cup steel-cut oats
  • ½ teaspoon dried oregano 
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon red pepper flakes 
  • ½ cup grated Parmesan 
  • 2 tablespoons olive oil or coconut oil, divided 
  • 3 cups chopped kale (or other hearty greens), stems removed 
  • 2 to 4 large eggs
  • Salt and pepper, to taste 
  • Toppings of choice: grated cheese, chopped avocado, spicy condiment, sesame seeds, cilantro, pickled veggies or kimchi 

Preparation

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.