Food & Cooking Recipes Breakfast & Brunch Recipes Savory Oatmeal and Soft-Cooked Egg 4.0 (155) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 20, 2020 Rate Print Share Servings: 1 Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese. Ingredients ½ cup quick-cooking rolled oats Coarse salt and ground pepper Nonstick cooking spray 1 large egg 2 tablespoons shredded sharp cheddar 1 tablespoon thinly sliced scallion greens Directions In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens. Originally appeared: Everyday Food, October 2010 Rate It Print