Savory oatmeal… say what? Green Chile Savory Oatmeal With An Egg may dispel your preconceived notions as to what your bowl of oatmeal ought to look and taste like! Yes, this savory oatmeal is simmered in broth, and enriched by flavorful Hatch green chile. Top it off with a runny egg (any style) and you have a nutritious and delicious bowl of goodness to start your day…
It is easy to fall into a rut when it comes to our diets. I submit that January 2017 is a great time to shake it up a bit. My husband and I actually prefer to start our days with a savory breakfast, and we have both found that the combination of protein and complex carbohydrates keeps us satisfied longer… My blog has featured a couple of our favorites including Savory Waffles With Green Chile and Sausage Gravy and Green Chile Polenta With Runny Baked Egg. You may notice a common thread with these breakfast recipes? Yep. It’s green chile. Breakfast. Perfection. I have made savory dishes for breakfast with polenta (cornmeal), waffles, even buckwheat as in my Green Chile Buckwheat Polenta.
Until recently, that classic bowl of oatmeal with a bit of brown sugar and milk was “off the table.” Then I began to think why not make a savory oatmeal? I love oatmeal, but most mornings, the thought of a sweet breakfast is unappealing. Thus, I decided to give it a whirl. 🙂
Do not be too timid about your actions.
All life is an experiment.
~~ Ralph Waldo Emerson
Green Chile Savory Oatmeal With An Egg couldn’t be more simple. You can use your preferred oats – steel cut, old fashioned or rolled, instant or quick. I prefer old fashioned oats for this recipe. They hold their shape and cook in 5 minutes.
Quick oats do not maintain their texture, and the result is somewhat mushy. I love the firm texture of steel cut oats, but they can require 30 minutes to an hour to cook. The nutritional value is the same for all varieties.
This recipe is flexible; use vegetable or chicken stock/broth as it adds flavor to the oatmeal. Check the package instructions for ratio of liquid to oats. Whatever you do, don’t forget the salt! Unseasoned oats taste flat.
Hatch green chile is very widely available now. If you’re fortunate enough to have access to fresh Hatch green chile (as I did for 22 years in Las Cruces, New Mexico), then by all means, use fresh. You may find Hatch green chile in your grocer’s freezer section in tubs or plastic shrink wrap. Another nice alternative is “canned” Hatch green chile that comes in jars packed only in water. Green chile can be found in mild, medium, hot, extra hot… If all else fails, you should be able to find canned green chile of some sort (it may not be Hatch) in the Mexican food section in cans.
Remember, while oatmeal is naturally “gluten free,” if you have gluten sensitivity, be sure to check the package!
Prepare your egg the way you like it. I have done this with both basted and poached runny eggs. Delicious!
I make the recipe for 4 servings, and spoon half the oatmeal into individual ramekins for my husband to add an egg and “bake” it in our convection/microwave for his quick, early-morning breakfast on-the-go.
If you’d like to dress it up a bit, try adding avocado slices, chopped cilantro, and crumbled cotija cheese. Come on… what are you waiting for?
Does the sound of Green Chile Savory Oatmeal With An Egg prompt intrigue, mouth-watering, or repulsion? Haha 😆 Inquiring minds want to know! The start of a new year is a great time to add a bit of spice to your life in the form of a healthy and nutritious breakfast.
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- 3 1/2 cups broth or stock, vegetable or chicken (see notes)
- 1/2 tsp salt, or to taste
- 2 cups old fashioned or rolled oats
- 1/4 cup chopped Hatch green chile, drained if necessary
- 4 eggs
- Add the broth or stock and salt to a medium saucepan. When it comes to a boil, add the oats and chopped green chile. Stir to combine, and reduce heat to a simmer. Cover.
- Cook 5 minutes (or according to package instructions), stirring once or twice.
- Prepare one egg per person according to your preferred method.
- To serve, add the green chile and oatmeal to a bowl, top with the egg, and garnish as desired.
My instructions are for "old fashioned" or "rolled oats." Confirm liquid to oats ratios and cooking time, and adjust accordingly.
You can use fresh roasted, frozen roasted, canned in a jar roasted, or canned in a can roast green chile. Drain excess liquid prior to adding.
This dish is awesome with sliced avocado, chopped cilantro, and crumbled cotija, but it's still delicious with just the oatmeal and an egg.
Be sure to season both the oatmeal and the eggs! I love poached eggs, but don't always want to bother with them. Basted is my second choice.
Oatmeal is inherently "gluten free." However, if you are gluten sensitive, check for certification!
I make this recipe for 4 for the 2 of us. I place the remaining oatmeal into stoneware bowls and cover with plastic wrap. They can be reheated and topped with a fresh egg for breakfast on the go!
- Quaker Oats, Old Fashioned, 18 Oz
- Gourmet Basics Emma by Mikasa - Double Handle Stackable Bowls w/Durable Stoneware & Speckled Glaze Finish–Microwave & Dishwasher Safe–Great for Soups, Chili, Stews, Side Dishes, 26oz, Set of 6
- Hatch Mild Whole Green Chiles 4 oz (Pack of 3)
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Nutrition Information:Yield: 4
Amount Per Serving:Calories: 231