Ingredients
2/3 cup quick-cooking steel-cut oats, such as McCann’s
1 clove garlic, grated
Kosher salt and freshly ground pepper
1/3 cup finely grated Parmesan, plus more for serving
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 large eggs
1/4 cup Peppadew peppers, sliced
1 cup watercress, tough stems removed
2 lemon wedges
Preparation
In a small saucepan, bring 2 cups water to a boil. Add oats, garlic, and 1/2 teaspoon salt. Stir, then reduce heat, cover, and simmer, stirring occasionally, until tender, 5 to 7 minutes. Stir in cheese; cover to keep warm.
Heat oil in a medium nonstick pan over medium. Add eggs and cook until whites are set and yolks are still runny, about 3 minutes. Season with salt and pepper.
Add water to oatmeal as necessary until creamy. Divide between two bowls; top with eggs, peppers, and watercress. Squeeze lemon wedges over top, drizzle with oil, sprinkle with cheese, and serve.
