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
- 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
- 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.