Savory Sriracha Oatmeal

Saturday, November 08, 2014



Special feature from The Sriracha Cookbook!

Found by Peter Hocking

1 cup rolled oats (NOT instant)
2 cups water
Small handful whole cashews
1 tablespoon Bragg Liquid Aminos, or low-sodium soy sauce
1 tablespoon Sriracha, plus more for happy squirting
2 teaspoons minced fresh rosemary
1 clove garlic, minced

2 tablespoons extra-virgin olive oil
2 large eggs (free-range and organic is best)
Salt and freshly ground black pepper, to taste

In a small saucepan set over a medium heat, combine the oats, water, cashews, Liquid Aminos (or soy sauce), Sriracha, rosemary, and garlic. Bring it to a boil, cover, and lower the heat to maintain a gentle simmer. Cook, stirring occasionally, until most of the liquid is absorbed and the oats are cooked through, about 5 minutes.

While the oats are cooking, heat the olive oil in a medium saucepan over a medium heat. Once the oil is hot, crack in the eggs. Sprinkle with salt and pepper. Cook the eggs to your desired consistency, though sunny side up is my preference so the yolk can ooze all over your oatmeal. For sunny side up, cook the egg (without flipping) until the whites are set and the yolk is still jiggly, about 2 to 3 minutes.

Spoon out the oatmeal, and top each serving with a fried egg. Drizzle a little bit of leftover oil from the egg pan over the plated oatmeal. Squirt additional Sriracha over all of it should you want a little extra heat. (And who doesn’t?)

Makes 2 hearty servings

Source URL: http://blog.thesrirachacookbook.com/post/36525790552/savory-sriracha-oatmeal-recipe


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