If you think oats are only a sweet affair to be topped with cinnamon, brown sugar, dried fruit, and nuts, I've got news for you! This savory twist on your morning bowl of oat bran opens up a whole new world of breakfast possibilities - and it's ready in about 10-15 minutes tops.
I've had this for breakfast three days in a row now. Odds on me keeping the streak alive are high. It's the perfect combination of protein and carbs and fats for me, and it keeps me full for a good 3+ hours.
Bonus: it's one of my husband's favorite breakfasts, too - though truthfully he'd prefer white stoneground grits over oat bran, but that's what happens when your wife is a trainer and nutrition coach. You get the option that is higher in protein and fiber, or you make your own breakfast!
We got this idea - eggs over a bowl of grits (or in our case, oat bran) - from a local restaurant here in Greensboro, the Iron Hen. I never would have thought to top a hot cereal with eggs, let alone goat cheese, bacon crumbles, scallions, etc. so thank you Iron Hen for opening my eyes to this awesome combo! If you don't have oat bran, it also works with good old-fashioned rolled oats. If I'm making this on the weekend I take the extra time to make poached eggs, but I'm not in the mood to fuss with it on weekday mornings - so fried it is.
2/3 c. Bob's Red Mill Oat Bran
2 c. water
pinch of sea salt
4 large eggs + 4 egg whites
2 oz. goat cheese, crumbled
1 scallion, chopped or handful of fresh Italian parsley, chopped
sea salt and pepper to taste
butter or olive oil
1. In a small saucepan over high heat, bring 2 cups of water to a boil. Add a pinch of salt. Slowly stir in oat bran and reduce heat. Cook according to directions on the package. Set aside.
2. In a small non-stick skillet, add a little butter or olive oil to fry the eggs. NOTE: I fry two eggs and two egg whites at a time and cook just until the whites are set for a nice runny yolk. I then fry another two eggs and two egg whites separately for the second serving. Season eggs lightly with salt and pepper.
3. Divide cooked oat bran into two serving bowls, sprinkle with goat cheese, and top with fried eggs. Top with chopped scallions or parsley and serve warm.