Why is it that people often associate oatmeal with sweet flavors when it’s so absolutely amazing paired with savory ingredients? Many of our brains have been trained since childhood that oatmeal is a sweet breakfast, which is why I seldom enjoy eating it – until now. You see, I’m a savory, salty type of gal. Perhaps more on the salty side, if you ask most people who know me. Wink, wink.
This savory oatmeal is so nutritious, filling, and lip-smacking that you may begin to reconsider whether oatmeal should ever be served sweet again. I’m confident that even die-hard sugar fans would devour this and love it. And I’m feeling super happy because now I feel like I can finally LOVE oatmeal!
1 c.steel-cut oats
3 c. chicken broth
2 c. arugula
2 cloves garlic, minced
1 Tbsp. olive oil
1 Tbsp. butter
2 Tbsp. pancetta, chopped
Parmesan cheese, for topping
Salt and pepper to taste
Bring the chicken broth to a boil in a saucepan. Add the oats and a pinch of salt. Stir, reduce heat and simmer for about 15 minutes, or until oats are finished cooking. Remove from heat and set aside.
Cook pancetta in a large skillet over medium high heat until slightly crispy. Remove and set aside. In the same skillet, add a bit of olive oil if needed (or just use the oil left from cooking the pancetta) in a large skillet over medium high heat. Add the arugula and garlic and cook for about 2 minutes, or until the garlic is fragrant and the arugula is wilted. Season lightly with salt and pepper. Set aside.
To fry the eggs, heat the butter in a skillet over medium heat. Add the eggs and cook until they are cooked to your liking.
To assemble the bowls, divide the oats into two bowls. Top with the arugula mixture, pancetta, fried eggs and Parmesan cheese. Season with salt and pepper. Enjoy!