Savory Oats with Poached Eggs

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    17 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    214 milligrams
  • Sodium

    971 milligrams
  • Carbohydrate

    38 grams
  • Fiber

    7 grams
  • Protein

    27 grams
  • Sugar

    3 grams


  • 3 cups low-sodium chicken broth
  • 1 cup steel-cut oats
  • 8 slices prosciutto (one 3-ounce package)
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1 15-ounce can no-salt-added whole peeled tomatoes, crushed by hand (about 2 cups)
  • Kosher salt and freshly ground pepper
  • 4 large eggs
  • 1/4 cup grated parmesan cheese


Step 1

Bring the chicken broth to a boil in a medium saucepan. Reduce the heat to medium low, stir in the oats and cook, stirring occasionally, until tender and thickened, about 20 minutes.

Step 2

Meanwhile, cook the prosciutto in a large skillet over medium-high heat, flipping once, until crisp, 4 to 5 minutes. Transfer to a paper towel¿lined plate to drain.

Step 3

Add the olive oil, garlic, 1 teaspoon thyme and the rosemary to the skillet. Reduce the heat to medium and cook until the garlic is lightly toasted, 10 seconds. Stir in the tomatoes and 1/2 cup water. Simmer, stirring occasionally, until the sauce is slightly thickened, 6 to 8 minutes. Transfer to a medium bowl and season with salt and pepper; cover to keep warm.

Step 4

Wipe out the skillet and fill halfway with water; bring to a gentle simmer over medium-high heat. Carefully crack the eggs into the water and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Transfer to a plate with a slotted spoon and season with salt and pepper. Top each serving of oats with the tomato sauce and parmesan. Sprinkle with the remaining 1 teaspoon thyme and top with the poached eggs and prosciutto.

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