Savory Oatmeal with Tomatoes, Parmesan, and Eggs Recipe

This clever, quick-cooking savory take on oatmeal is an unexpected delight. Each bowl is topped with a poached egg for a delicious, incredibly satisfying meal.

The recipe below calls for old-fashioned rolled oats. In many applications, quick oats and rolled oats can be used interchangeably. Here, however, it’s important to use rolled oats. They’re lightly steamed and flattened, but left relatively thick compared to quick oats, which are more heavily steamed and rolled much thinner. This makes quite a difference in texture; it’s the firm chew of rolled oats that we’re after here.

A tip on keeping basil fresh

Anyone who’s tried to store fresh basil in the fridge only to discover the leaves have turned black will be happy to know there’s a better way. To keep basil fresh for about a week, treat it like a bouquet of flowers by trimming the stems at a 45-degree angle and placing it in a jar with water, ensuring that no leaves are submerged. Cover loosely with a plastic bag and keep away from direct sunlight, changing the water every couple of days to prevent bacterial growth.

Note from the Food & Wine Test Kitchen

If you’re cracking open a bottle of wine for this recipe and won’t be able to drink or use the remainder in the next couple days, pour what’s left over into a plastic container and pop it in the freezer. Wine that’s been frozen is not ideal for drinking, but it’s still great for cooking.