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Oatmeal with Prosciutto and Poached Egg

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Thick rolled oats serve as the base for The Pines of Dresden co-owner Marin Starr’s dish. Much like the bread of a breakfast sandwich, they soak in the yolk of the poached egg and are simple enough in flavor to allow for the pronounced indulgence of crumbled prosciutto and a heavy hand of sharp cheddar cheese, which is shredded and melted into the oats. 


Oatmeal with Prosciutto and Poached Egg
| Serves 2

INGREDIENTS
3 strips prosciutto (or bacon)
1 cup rolled oats 
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup shredded sharp cheddar cheese, 
plus more for garnish
2 fresh eggs
Chopped parsley or chives for garnish

DIRECTIONS
Place strips of prosciutto or bacon on a baking sheet and place in cold oven. Heat oven to 350 F and bake for 15 to 20 minutes or until desired doneness.

In a small saucepan, add 1 1/2 cups of water, salt and black pepper and bring to a boil. Add oats and reduce to a simmer. Cook uncovered for approximately 3 to 5 minutes, until water is absorbed, then remove from heat. Add shredded cheese and stir until melted. Set aside.

While oats are simmering, poach two eggs in a separate saucepan. Using a slotted spoon, remove the eggs from the pan to a clean towel, letting the excess water drain off. 
Divide the oatmeal into two bowls. Crumble one piece of prosciutto or bacon, then divide between the bowls, stirring to mix in with the oatmeal. Place the remaining pieces on each bowl of oatmeal, then top with one egg. Garnish with cheddar cheese and chopped parsley or chives.