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.
Sans M. says
Looks delicious! Do steel cut oats need to be soaked overnight as well?
Carolyn Graff says
yes, they do
Sans M. says
Do the soaked oats need rinsing before adding to boiling water? Ie. Does the phytic acid disappear, or need to be washed away? Tks