Savory Steel-Cut Oat Porridge
Savory Steel-Cut Oat Porridge
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Category
Brunch
Cuisine
American
Author:
Robert Moreland
Servings
2
Prep Time
10 minutes
Cook Time
35 minutes
This savory steel-cut oat porridge is a hearty and flavorful dish, perfect for a satisfying breakfast or a light lunch. It takes a classic breakfast staple and gives it a savory twist, making it a versatile meal for any time of day.
A Brief History of Porridge
Porridge has a long and fascinating history, dating back thousands of years. Here are some key points in its evolution:
Ancient Origins: Evidence of porridge consumption can be traced back to the Neolithic era, with residue found in ancient pots indicating the preparation of cereal-based meals. The history of porridge goes back to the Paleolithic era, during the earliest stages of human cooking.
A Global Staple: Throughout history, various forms of porridge have been a staple food in cultures around the world. In ancient Rome, "puls," a simple grain-based dish, was enjoyed by all classes. The Vikings had their own version called "grautr," often made with barley or oats.
Scottish Identity: In Scotland, porridge, particularly oatmeal porridge, became a symbol of national identity. Due to the harsh climate, oats were a more reliable crop than wheat, making oatmeal a staple for the lower classes for centuries. Traditionally, it was made with just water and a pinch of salt.
Beyond Breakfast: While often associated with breakfast, porridge has been consumed at all times of day throughout history. In Nigeria, a sweet potato porridge called "pottage" is a common meal for breakfast, lunch, or dinner.
Modern Revival: In recent years, porridge has experienced a resurgence in popularity. Its versatility and health benefits have made it a trendy and customizable dish, with countless variations and toppings to suit any taste. From savory to sweet, there's a porridge recipe for everyone.
Ingredients
For the Porridge:
- 1 cup steel-cut oats
-
3 cups chicken broth (low-sodium preferred)
- 1/4 teaspoon kosher salt (or to taste, depending on the saltiness of your broth)
- 1/4 teaspoon black pepper
For the Sautéed Toppings:
-
1 tablespoon olive oil (or butter)
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 4 ounces mushrooms (cremini or shiitake), sliced
- 5 ounces fresh spinach
- Salt and pepper to taste
For Serving:
-
2 large eggs, soft (6-7 minutes)- or hard-boiled
- 1/2 avocado, sliced
- Optional: A drizzle of chili oil or a dash of hot sauce
Directions
Cook the Steel-Cut Oats
Bring the chicken broth to a boil in a medium pot.
- Stir in the steel-cut oats, salt, and pepper.
- Reduce the heat to low, cover the pot, and simmer for 25–30 minutes, or until the oats are creamy and tender, stirring occasionally to prevent sticking. Add a splash of water or broth if it gets too thick before the oats are fully cooked.
Prepare the Toppings
While the oats are cooking, prepare the egg(s) to your liking.
Heat the olive oil in a large skillet over medium heat. Add the minced shallot and sauté for 2–3 minutes until softened.
Add the minced garlic and sliced mushrooms to the pan. Sauté for 5–7 minutes until the mushrooms are browned and their liquid has evaporated. Season with a pinch of salt and pepper.
Add the spinach to the skillet. Cook, stirring frequently, until the spinach has fully wilted, which should take 2–3 minutes. Turn off the heat.
Assemble and Serve
- Divide the cooked steel-cut oats between two bowls.
- Spoon the mushroom and spinach mixture over the top of the porridge in each bowl.
- Halve or slice the boiled egg and place it on the porridge.
- Arrange slices of avocado alongside the egg.
- Serve immediately, perhaps with a dash of your favorite hot sauce for an extra kick!
