| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 410 |
| Total Fat | 17 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 214 milligrams |
| Sodium | 971 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 7 grams |
| Protein | 27 grams |
| Sugar | 3 grams |
Reviews
Amazing and a great, unique recipe for brinner (breakfast/dinner). I used dried herbs since my grocery store didn’t have any fresh ones and it was delicious. My only problem I had was on the cook time for the oats… they took me about 30 minutes to get thickened. In the end I combined all the parmesan and chopped up the pancetta and added it so I could just heat the rest up as leftovers for lunch at work (no egg though).
We did this recipe exactly as directed with the exception of a few modifications (largely because we did not have the thyme, rosemary, or parmesan). We omitted the thyme and rosemary and used goat cheese instead of parmesan. It was DELICIOUS! I feel a little guilty reviewing since we didn’t do it exactly, but it was close enough to know this recipe is amazing…
The oats, sauce, and prosciutto even made for excellent leftovers the day after (with a fresh made egg).
This is so delicious! I’ve made this several times now!! Highly recommend. The only hint I can add is that I cook the tomato sauce in a separate sauce pan so it can simmer on the stove. This is a great “make-ahead” breakfast, as it heats up great in the microwave.