Huevos Rancheros Savory Oats are rolled oats topped with poached farm fresh eggs, nestled into flavorful tomato salsa.
This post is sponsored by Milk Means More and The United Dairy Industry of Michigan. All thoughts are my own.
Savory Oats. It’s a Thing!
Never in a million years would I have thought to top oats with anything but milk, brown sugar, and fruit. Bananas Foster Oats? Heck, yeah! Sign me up. Oats in a fruity smoothie? You bet! But a savory oats toppings? I was skeptical, to say the least. (“The very least.” — Rizzo)
That is until my BFF Allison starting waxing poetic about her savory oats breakfast. At which point I said, “Giirrrrl! You’ve lost your dang mind! Give me brown sugar and raisins or give me death!” Then she started throwing around such phrases as rosemary and parmesan, brussels sprouts and pancetta and chasing them with the words savory oats. It was absolute crazy talk, I tell you! Yet, I was still intrigued.
Intrigued enough to try my hand at savory oats, more than a year after they were first suggested to me.
I was pretty confident that I wouldn’t be able to get beyond my mental block toward savory oats by merely adding herbs and a little cheese. My first foray into savory oats would have to be big – a flavor combination that I already loved. I went with the idea of something I could serve over savory grits or rice, but using oats instead.
Huevos Rancheros are a favorite breakfast of mine because it’s healthy, comes together quickly, and packs a lot of flavor.
However, for as much as I love those ranch eggs, they don’t have a lot of staying power to carry me through the morning. Huevos Rancheros Savory Oats completes the task in a delicious way.
My Impression: I’m officially a converted to the ways of savory oats. They weren’t nearly as weird as I had anticipated. A portion with one egg was enough to keep me satiated until well after lunchtime.
Family Impression: Bacon Slayer and Son #1 devoured these oats and both went back to the skillet looking for more. Sons 2-4 do not love tomatoes and wouldn’t go anywhere near this dish, however Son #4 did request scrambled eggs over his oats, so progress. Bacon Slayer said, “These are really, really good! The huevos rancheros make the oats actually taste like something!”
Savory oats topped with poached farm fresh eggs nestled in a quick and flavorful tomato salsa.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 C. 2% milk
- ¾ C. water
- 1 C. old fashioned oats
- 1/8 tsp. salt
- 1 ½ tsp. light olive oil
- ½ C. (1 small) sweet onion, peeled and chopped
- 1 (10 oz.) can diced tomatoes with green chilies (preferably Rotel brand with Lime & Cilantro)
- ¼ tsp. chipotle chili powder
- 2 to 4 eggs (depending on appetite)
- Kosher salt and black pepper, to taste
- ¼ C. sharp cheddar cheese, freshly grated
- Pour the milk, water, and salt into a medium saucepan. Heat the liquids to boiling over medium-high heat. Stir in the oats. Reduce the heat to medium-low and simmer the oats, stirring occasionally, for 4 minutes. Remove the oats from the heat, and place a lid on the saucepan. Set aside while preparing the huevos rancheros.
- In a non-stick skillet set over medium heat, sauté the onion in olive oil until the onions are soft; about 4 minutes. Stir the canned tomatoes with green chilies and the chipotle chili powder into the onions to combine. Continue to heat the salsa to boiling; about 1 minute. Make 2 (or 4) wells in the middle of the tomato salsa. Crack the eggs into the wells. Salt and pepper the eggs, to taste. Cover the skillet and poach the eggs in the salsa until done to your liking; about 3 to 4 minutes.
- Divide the oats evenly between two bowls. Spoon the eggs and salsa over the oats. Serve immediately with shredded sharp cheddar cheese.
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