Steel Cut Oat Risotto With A Poached Egg

This is my all time favorite breakfast. It tastes so decadent but its not!


Serves 6


  • 1 cup steel cut oats
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups kale, chopped
  • 2 cups mushrooms, chopped
  • splash olive oil
  • 4 cups water
  • 1 cup unsweetened almond milk
  • 1/2 cup asiago cheese
  • salt and pepper
  • 1 bay leaf


  1. Heat the olive oil in a medium heat pan.
  2. Saute the onions and garlic. When they soften add the mushrooms and kale.
  3. Add the water, almond milk and steel cut oats. Cover with a lid and simmer until the oats become tender, about 30 minutes.
  4. Toss in the asiago cheese and turn off heat. Scoop some of the risotto into a bowl. I made two bowls.
  5. Boil a pot of water, turn it down a little.
  6. Crack eggs into a ramekin or cup. I make two at a time.
  7. Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
  8. Slowly pour the eggs into the water. Let the eggs cook for four minutes.
  9. Remove with a slotted spoon, and gentle place the egg on top of the oat risotto.
  10. Add a little salt and pepper, enjoy!

It makes six servings so, every morning I heat up two servings of the oat risotto and top them with freshly poached eggs. I normally avoid cheese but I love it in the recipe because it helps keep me full.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s