You may also like
Categories:Viewed: 4 - Published at: 4 years ago
Ingredients
- Kosher salt and freshly ground black pepper
- 2 cups old-fashioned rolled oats
- 4 ounces lean Black Forest ham, cut into 1/2-inch cubes
- 3 ounces shredded Gruyere (about 3/4 cup)
- 1/3 cup chopped fresh chives (about 1/3 small bunch); plus more for garnish
- 2 teaspoons extra-virgin olive oil
- 4 large eggs
Method
- Bring 4 1/4 cups water, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a large saucepan.
- Stir in the oats, reduce heat to medium and cook, stirring constantly, until the oats are soft and the oatmeal is slightly thickened, about 7 minutes.
- Stir in the ham, Gruyere and chives and remove the saucepan from the heat.
- Heat the oil in a large nonstick skillet over medium-high heat.
- Carefully crack the eggs into the pan and cook until the whites are set and slightly crispy and the yolk is still runny, 2 to 3 minutes.
- Sprinkle with 1/4 teaspoon salt.
- Transfer the oatmeal to individual bowls.
- Top each with an egg, sprinkle with additional fresh chives and serve.
