Savory Oatmeal with a Basted Egg

this recipe never tells you when to add the egg, just to baste it. So is the egg hard cooked when done?

• AuntMKitchen

• LaCrosse WI Area

• 6/18/2021

This is good with only half the amount of oatmeal...otherwise it's a LOT of oatmeal. Good recipe, on the whole! I'm going to use this as a basic recipe and play around with the flavours a bit, because I thought it could have packed more of a punch. A solid breakfast.

• madjean

• Ottawa, ON

• 1/11/2019

I will try this but I always add a beaten egg to my oatmeal for additional protein and a really creamy texture.

• lteckm

• Nashville TN

• 1/11/2017

I grew up in rural Alberta, Canada so basted eggs are very familiar to me, though I agree, the recipe should have included instructions on how to baste. Fortunately, several others have provided excellent instructions for doing this. So, back to the recipe, my husband wasn't so sure about this when I talked about making it. But, he has a wheat allergy (yes, really) and was willing to give it a try. He liked it - a lot! and so did I. An excellent back pocket recipe to break up our normal breakfast routine.

• pvheather1

• Nuevo Vallarta, Mexico

• 6/18/2016

During my Missouri upbringing, basting eggs was what we did. Now in New York, no one has heard of it. The best, and least healthy, way to do it was to cook up some bacon, and then fry the eggs in the grease, spooning the hot grease over the egg yolks to cook them gently. You ended up with delicious egg whites, crisped around the edges, with the yolks as runny or as solid as you like. In later years, we drained off most of the bacon fat (or didn't use any bacon, just cooked the egg in oil or butter), adding a couple of tablespoons of water and steaming the eggs as Wolffk describes below. That's more steaming than basting, but it's a good substitute. Re savory oats, I've been doing steel cut oats with a poached egg on top for years. Lately I add a shake of truffle salt. Heaven.

• jlpass

• New York, NY

• 4/3/2016

Good, not great. I agree with the other reviewers that to say baste and not describe how to do it is not helpful. I made 1/2 cup of oatmeal, but that is about double the amount I'd eat for one serving. And I made two eggs. Served with some hot sauce, it was very good.

• abcooks4u

• Boston, MA

• 2/7/2016

This is delicious but the recipe IS poorly written. How I baste an egg: 1. Crack the egg in a small bowl. 2. Heat the pan with a small amount of oil or butter. 3. Slowly pour egg into pan with very little movement (try to not let egg spread too much.) 4. Add a couple tablespoons of water and cover. (I like to use a clear glass cover so that I can see the egg steam.) When the white is completely set, the egg is done. The consistency is very similar to a poached egg but basted are way easier to make.

• wolffk

• Pennington, NJ

• 1/31/2016

Had to google "basted" egg as I had not heard that term before. It is similar to a sunny side up fried egg o guess.

• kroggenkamp

• 12/30/2015

"Baste the egg while the oatmeal finishes"? Does this mean FRY the egg? Not a very well-written recipe. No matter how simple and basic, a recipe needs to be clear and this is not.

• Anonymous

• The desert

• 12/30/2015

I've been making variations of this for years. I scramble my egg with mushrooms, onions and peppers. I also put arugula on top of the hot oatmeal with some sharp cheddar and then add my egg mixture. Love adding walnuts also!

• vreich

• Atlanta

• 12/7/2015

This is phenomenal! I only used about 1 tsp of olive oil and I cooked the egg with a clove of garlic. I added some tabasco at the table....so good!! Can't wait to make it again with some spinach. yum!!

• vvarco

• New York

• 1/27/2015

Sprinkle some crispy chopped up bacon on top and this dish is INSANE! Or toasted chopped walnuts if you're not into bacon. It's nice having a little crunch in the dish.

• srsantos

• Denver

• 5/20/2014