Food & dining
    Next Score View the next score

    Recipe for savory oatmeal with an egg

    Serves 4

    Southborough cooking teacher Lori Leinbach tops hot oatmeal with an egg, and if she has a little leftover cooked spinach or chard, she adds those to the dish. She recommends putting steel-cut or old-fashioned oats in a bowl of cold water to soak before you leave for work, so when you get home, oatmeal for dinner is ready in 6 to 8 minutes. “This is one of our ways to work more whole grains
    into our lives,” she says.

    4cups water
    1cup steel-cut or
    old-fashioned oats
    ½teaspoon salt, or more to taste
    2tablespoons olive oil
    Pepper, to taste
    Olive oil (for sprinkling)
    ½cup freshly grated

    1. In a saucepan, bring the water to a boil. Add the oats and ½ teaspoon salt. Cover and let stand all day at room temperature.

    2. Uncover the pan and bring the mixture to a boil. Lower the heat and simmer, stirring occasionally, for 6 to 8 minutes. Add more water during cooking if the mixture seems too thick. At the end of cooking, the oats should be tender but still have some bite.


    3. Meanwhile, in a large nonstick skillet, heat the olive oil. Lower the heat and crack the eggs into the pan. Sprinkle with salt and pepper. Cook 2 minutes, turn carefully and cook 1 minute more.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    4. Ladle the oatmeal into each of 4 large bowls. Sprinkle with olive oil, salt, and pepper. Add an egg to each bowl and sprinkle with Parmesan. Adapted from Lori Leinbach