This was an accidental discovery that I made while cooking a batch of Scottish oats. I wanted to fry eggs but the pan I use was not ready. I thought why not cook everything in the same pot, what’s there to lose? I dropped the eggs into the slow boiling oats and covered for about 5 minutes. It turned out that the eggs were gently poached in the oats and the slight crunch of the oats combined with the soft eggs was just right. I can see this as being a very versatile dish by adding different garnishes and or sauces.
Don’t forget to soak oats overnight in enough water to cover – * Optional add lemon juice, kefir, whey, yogurt or cider vinegar to the water.
Read on for the specifics.
Eggs Poached in Steel Cut Oats
Ingredients
- 1 TB ghee
- 1 cup Irish steel cut oats or Scottish oats which are finer cut.
- 4 eggs free range eggs
- 3 cups filtered water
Instructions
- In a medium sauce pan, heat ghee until sizzling.
- Add soaked oats to pan and toast while stirring.
- Once oats are starting to brown, add water and salt, then partially cover with lid and simmer for about 15 minutes.
- While the oats are just barely covered with water, add the eggs, salt and pepper if desired. Partially cover and continue to simmer for approximately 5 more minutes.
- With a large spoon or spatula, scoop out of pan and serve.
Notes
Salt and pepper to taste. Optional dash of Scotch or Bourbon to boiling oats. Cooking times will vary based on the type of oats used. Garnish in photo is chopped dill and parsley. Olive oil can be drizzled over top. Bacon, sausage or pork belly would be a nice partnership. Although oats are naturally gluten free they are often processed in facilities that also process gluten containing grains so there will be some cross contamination. To be truly gluten free, it must say so on the package. The Weston A. Price Foundation provides great detail on this subject. Find out more on the benefits of soaking oatmeal.
