My wife Susan loves her morning oatmeal and sometimes will enjoy it with a poached egg on top that when broken melts into the oatmeal giving it a lovely richness. Using my egg ring molds, I started experimenting first with toasting rounds of oatmeal and adding a poached egg on top. Then inspiration struck, why not make an indentation for the egg and cover it with a lid of oatmeal. Simply altering the form into a cylinder adds a interesting presentation and breaking into the egg inside yields a golden surprise. Toasting the oatmeal in the pan creates a wonderful contrast of textures adding an interesting crunchy element. I can also brulee the sugar with a torch on the top to add more texture and some sweetness or just serve with some maple syrup. Add some berries for a garnish. This dish is only possible if the oatmeal is stiff enough; if the oatmeal is too moist it will not hold its shape when unmolded. This is a great example how form can create a whole new dish that is fun and different.
Note: I had some suggestions saying the egg could be replaced with diced fruit, yogurt, jam or whatever you can think of to make it your own!
3/4 Cup Steel-cut precooked Oatmeal (1/2 Cup for base,1/4 Cup for lid)
1 Medium Egg
1 Tbsp. of your favorite Shredded cheese
Salt and pepper for seasoning
Optional - Berries for garnish
2 Egg Rings
½ Cup metal measuring cup
Preheat a ten inch non-stick pan on medium heat Butter both egg rings and put in pan and add small pat of butter in each ring.
Place 1/2 cup of oatmeal in first ring and using measuring cup press down to create an indentation with sides. We want a big enough indentation to allow the egg to fit.
Add remaining oatmeal (1/4 cup) to other ring and tamp down with measuring cup to create a flat disk.
Add a small amount of grated cheese onto the oatmeal. Cook for ten minutes.
Break an egg into the indentation and season with salt and pepper. Add a small amount grated cheese to top.
Add to the pan a small amount of water (3-4 tablespoons) and cover with lid and cook for 3 minutes or until egg is desired doneness. Depending on the size of the egg, 3 minutes for a soft center to 5 minutes for a hard yolk.
To assemble unmold each side and invert side without egg onto side with egg to make a cylinder and plate. Top with brown sugar, maple syrup or your favorite fruit.
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How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.