Steel-cut oats have long been breakfast, but rolled oats make a fine savory supper too—creamy, warming, and done in minutes. Tonight the shelf holds only oatmeal, so we cook it as a grain with butter, garlic, and an egg stirred in to build it into dinner.

Serves 2. 20 minutes, 8 at the stove.

About 970 calories a serving, 114 g protein, 21 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons butter in a large saucepan over medium heat and cook 1/4 diced onion and 2 minced garlic cloves, stirring, until soft, about 3 minutes.3 min
2. Stir in 1 cup rolled oats and toast for 1 minute, stirring constantly, until fragrant.1 min
3. Pour in 3 cups broth, 1 teaspoon salt, and pepper to taste; bring to a boil, then lower heat and simmer, stirring often, until the oats are tender and the liquid is nearly absorbed, about 10 minutes.10 min
4. Meanwhile, crack 2 eggs into a bowl and whisk with a fork until combined. When the oats are nearly done, push them to the sides of the pan, pour the egg into the center, and stir constantly until it is set and folded into the oats, about 2 minutes.2 min

Note Swap the broth for water if you have no stock, or replace the egg with a handful of grated cheese stirred in at the end. Leftovers keep, covered, in the fridge for two days; reheat with a splash of broth or water to loosen them. Serve with hot sauce, crusty bread, or a sharp pickle on the side.