Savory Oatmeal with Ricotta, Fried Egg, and Sriracha

• 2 1/2 cups low-sodium vegetable broth
• 1 cup Now Real Food Steel Cut Oats*
• 1 Tbs. olive oil
• 4 large eggs
• 1 cup low-fat ricotta cheese (8 oz.)
• Sriracha chile sauce, for drizzling
• 1/2 cup mesclun salad mix, or 1/4 cup fresh parsley or cilantro leaves

1. Bring broth to a simmer in large saucepan.
2. Add oats, reduce heat to medium-low, and simmer 25 minutes.
3. Remove from heat, and let stand 5 minutes.
4. Meanwhile, heat oil in nonstick skillet over medium-low heat.
5. Crack eggs into pan, and season with salt and pepper, if desired.
6. Cook 2 minutes, carefully flip eggs, and cook 2 minutes more (longer for harder yolks).
7. Scoop 1/2 cup oatmeal in center of each of 4 plates to create small bed.
8. Top each oatmeal bed with 1/4 cup ricotta.
9. Place 1 egg atop oatmeal alongside ricotta.
10. Drizzle with sriracha sauce, and sprinkle with mesclun salad mix.

vegetable broth, now, olive oil, eggs, lowfat ricotta cheese, chile sauce, salad mix

Taken from www.vegetariantimes.com/recipe/savory-oatmeal-with-ricotta-fried-egg-and-sriracha/ (may not work)