Savory Oats with Poached Eggs

Total Time:
35 min
5 min
30 min


  • 3 cups low-sodium chicken broth
  • 1 cup steel-cut oats
  • 8 slices prosciutto (one 3-ounce package)
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1 15 -ounce can no-salt-added whole peeled tomatoes, crushed by hand (about 2 cups)
  • Kosher salt and freshly ground pepper
  • 4 large eggs
  • 1/4 cup grated parmesan cheese
  • Bring the chicken broth to a boil in a medium saucepan. Reduce the heat to medium low, stir in the oats and cook, stirring occasionally, until tender and thickened, about 20 minutes.

  • Meanwhile, cook the prosciutto in a large skillet over medium-high heat, flipping once, until crisp, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain.

  • Add the olive oil, garlic, 1 teaspoon thyme and the rosemary to the skillet. Reduce the heat to medium and cook until the garlic is lightly toasted, 10 seconds. Stir in the tomatoes and 1/2 cup water. Simmer, stirring occasionally, until the sauce is slightly thickened, 6 to 8 minutes. Transfer to a medium bowl and season with salt and pepper; cover to keep warm.

  • Wipe out the skillet and fill halfway with water; bring to a gentle simmer over medium-high heat. Carefully crack the eggs into the water and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Transfer to a plate with a slotted spoon and season with salt and pepper. Top each serving of oats with the tomato sauce and parmesan. Sprinkle with the remaining 1 teaspoon thyme and top with the poached eggs and prosciutto.

  • Photograph by Ryan Dausch

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