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.
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.
- 1 Tbsp ghee
- 1 cup Irish steel cut oats or Scottish oats which are finer cut
- 1 1/2 cups warm filtered water plus 1 Tbsp whey, yogurt, kefir, buttermilk, lemon juice or vinegar
- 1 1/2 cups filtered water
- 4 pastured eggs
- In a medium sauce pan, heat ghee until sizzling.
- Add oats to pan and toast while stirring.
- Place oats and warm water mixture in a large pot and leave in a warm place for 7-24 hours.
- Bring additional 1 1/2 cups water to boil, add soaked oats and simmer for about 15 minutes. Cooking times will vary based on the type of oats used.
- While the oats are just barely covered with water, add the eggs. Add unrefined sea 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.
- Garnish in photo is chopped dill and parsley. Olive oil can be drizzled over the top.
- Bacon, sausage or pork belly would be a nice partnership.