Intro: Every time I make steel cut oats, I’m reminded of one of my favorite cats, Mitsy. Mitsy was a good cat, and she loved to snuggle, but she also had a mischievous side…
Just kidding, this a recipe, not a food blog! Let’s skip the bull**** and get to the recipe!
Time: 20 minutes
Servings: 2
Ingredients:
- ½ cup steel cut oats
- 2 cups water
- ½ teaspoon salt for oats, plus more for kale and eggs
- 1 cup (freshly) shredded cheddar cheese
- 2-3 cups kale, stripped and rinsed
- 2-3 cloves garlic
- 2 eggs
- Olive oil
Instructions:
Add the oats water and salt to a small saucepan. Bring to a boil and then simmer uncovered for 10-15 minutes, stirring occasionally
In the meantime shred the cheese
Heat some olive oil in a non-stick pan. Once hot add the kale and saute for a few minutes. Add some salt and the garlic and saute for a few more. *If you want, add more vegetables to the saute, mushrooms are great in there.
Remove the kale and keep warm if possible. Heat more oil in the pan and fry two eggs sunny side up, yolks runny if you’re into that. Season with salt and pepper.
Once the oats are done remove from heat and stir in the cheese. Season to taste and add the oats, kale and egg to a bowl.
The Nocka Cook Book 