Oats can be the base of a savory dish, somewhat like polenta or grits. It is a whole grain rich in soluble fiber. If you dislike or don't have pesto, you may use tomato sauce or harissa as a substitute. For a homemade pesto recipe, try our [kale pesto](https://www.bmc.org/recipes/kale-pesto).

For a nutritional boost, try adding up to 1 Tablespoon of chia seeds or flax-seeds (rich in fiber and omega 3 fatty acids).



 

    Serves: 1 servings    Total Time:  10 minutes Prep Time: 5 minutes Cook Time: 5 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Oats - ⅓ cup rolled or old-fashioned oats  Water - ⅓ cup Cheese - 1 Tablespoon parmesan, cheddar or other cheese, shredded  Pesto - 1 Tablespoon, optional Eggs - 1 or 2, large Oil - 1 teaspoon avocado, canola, sesame, peanut or light olive oil Salt - ¼ teaspoon  Pepper - ¼ teaspoon black pepper, ground  

## Instructions

Step 1

In a bowl or jar, combine oats, water and a pinch of salt. Cover and refrigerate overnight, or microwave for 1-2 minutes. 

Step 2

Heat oil in a skillet over medium eat. Cook 1-2 eggs according to your liking (over-easy, medium or hard). Sprinkle with salt and pepper.

Step 3

Meanwhile, heat oats in the microwave for 1 minute. Then stir in pesto (optional) and parmesan cheese.

Step 4

Top with fried eggs, and enjoy. 

 

### Notes

If you are immuno-compromised, it is important to cook you egg all the way through (scrambled, or over-hard egg rather than over-easy).

Nutrition facts provided assume the use of 2 eggs.

## Nutrition Information

  Calories: 389 Calories Fat: 25 Saturated Fat: 6 Carbohydrates: Net Carb: 21 Dietary Fiber: 3 Protein: 19 Sodium: 770  

## Dietary Restrictions

 Vegetarian