Savory Steel-cut Oats Recipe

Toast oats (optional)

Heat a medium saucepan over medium heat. Add the steel-cut oats and toast, stirring, 2–3 minutes until aromatic and slightly nutty. This step is optional but adds depth.

Add stock and water to the saucepan and bring to a simmer over medium-high heat. Stir in 1 tsp salt.

Reduce heat to low and simmer, uncovered, stirring every 5–7 minutes to prevent sticking, for 20–25 minutes until oats are tender but still have slight chew. If mixture thickens too quickly, add up to 1/4 cup hot water or stock to loosen.

When oats are creamy and cooked, stir in 1 tbsp butter and 2 tbsp of the grated Parmesan. Taste and adjust seasoning with a pinch more salt or pepper. Keep warm on the lowest heat while you finish other components.

Slice mushrooms into 1/4-inch slices. Pat dry to ensure good browning.

In a large skillet, heat 1 tbsp olive oil over medium-high heat until shimmering. Add mushrooms in a single layer (work in batches if necessary). Let them brown without stirring for 2–3 minutes, then stir and cook another 2 minutes until golden. Remove mushrooms to a bowl and reserve.

Add remaining 1 tbsp olive oil to the same skillet over medium heat. Add the sliced shallot and sauté 3–4 minutes until softened and beginning to brown.

Add minced garlic and thyme; cook 30 seconds until fragrant. Add the kale and 1/2 tsp salt; sauté 2–3 minutes until wilted but still bright green.

Return the browned mushrooms to the skillet, toss to combine and cook 1 minute to marry flavors. Season with 1/4 tsp black pepper. Keep warm.

While the oats simmer, heat a small skillet on medium-high. Place the halved shallot cut-side down in the dry hot pan and press gently; cook 4–6 minutes until the cut surface is deeply browned (not completely charred) — this creates the 'burnt' flavor for the jus.

Lower heat to medium, add the white wine to the skillet to deglaze, scraping up browned bits. Let wine reduce by half, about 1–2 minutes.

Add 1/2 cup stock and the 1/2 tsp soy sauce; simmer 2–3 minutes to reduce and concentrate flavor.

Remove from heat and whisk in the cold cubed tablespoon of butter until the sauce glosses. Taste and adjust seasoning. Keep warm; this will be drizzled over the finished dish.

When ready to serve, heat a nonstick or well-seasoned skillet over medium-high heat and add 3 tbsp olive oil. Heat until oil shimmers and is just starting to ripple. The oil should be hot but not smoking.

Crack eggs into a small bowl (one at a time). Gently slide an egg into the hot oil. Reduce heat to medium and cook until the whites are fully set and crispy at the edges, 2–3 minutes. Baste the tops with hot oil from the pan for even cooking, or cover for 10–20 seconds if you prefer a slightly firmer yolk.

Season eggs with a pinch of fine sea salt and a grind of black pepper. Use a slotted spatula to transfer eggs to a paper towel-lined plate to drain briefly.

Divide the warm steel-cut oats between two shallow bowls (about 1/2 cup cooked oats per serving base, adjust to preference).

Top each bowl with half of the sautéed mushrooms and kale, arranging evenly.

Place one crispy olive oil egg on top of each bowl.

Drizzle about 1–2 tsp of the burnt shallot jus over each egg and around the oats for a savory, slightly caramelized note.

Sprinkle remaining Parmesan (about 1 tbsp per bowl), lemon zest, and chopped chives or parsley over the top. Finish with a light grind of black pepper to taste.

Serve immediately so eggs remain crispy and the oats are warm.