Savory Breakfast Oatsotto With An Egg

• "Oatsotto"
• 1/3 cup Steel Cut Oats
• 1 + 1/4 cups Milk
• 3 pinches Kosher Salt
• 1 Egg, soft boiled
• Garnish
• 2 tablespoons Freshly grated Parmesan
• 1/2 teaspoon Finely Ground Chile
• 1 tablespoon Chopped Herbs, cilantro, dill, chives, etc
• 1 teaspoon Seeds, such as sesame, kolangi or pepitas
• 1 teaspoon Flavored Oils, Rosemary, Chile, Garlic

1. Bring Milk to a near boil, add Salt, then Oats. Whisk often to avoid burning the milk. Turn heat to low setting, cover loosely and simmer for about a half hour, or until Oats are soft and creamy but not wet. Check and stir frequently, scraping the bottom to see that the Oats are not burning or sticking to the bottom of the pot.
2. While Oats are cooking grate the Parmesan and prep the Herbs if using.
3. When Oats are almost finished cooking, soft boil an Egg. Here at sea level a 6 minute boil gives me a perfectly cooked white and a runny yolk to add extra creaminess to the dish. Drain, run under cold water and peel egg.
4. When Oats are finished stir in Parmesan. Sprinkle in ground Chile and fresh Herbs, if using, and mix. Slice Egg in half and allow yolk to run over the oats, sprinkle on a few more herbs, salt and pepper (or more Chile) and seeds. Drizzle with your favorite flavored oil.
5. Notes: Some mornings this gets reduced to Oats, Chile, Parmesan and an Egg (still good), but the complexity of herbs, seeds and oils really elevate this dish. Usually it is just whatever combo of seeds and herbs and oils I happen to have on hand. When I don't have time to babysit the oats as they cook, I use half water, which helps keep the milk from burning on the bottom of the pot. Or substitute water and cook in the instant pot (milk can separate under pressure) using a pot in pot method.rnAnd honestly, this wouldn't be bad for an easy dinner or side dish either.

oats, salt, egg, freshly grated parmesan, ground chile, herbs, kolangi, rosemary

Taken from food52.com/recipes/81696-savory-breakfast-oatsotto-with-an-egg (may not work)