Savory Oatmeal with Shallot, Green Chili, Cheddar, and Egg

The flavors are pretty Sri Lankan — I was remembering eating cheese toast (maybe made with cream cheese instead of cheddar?) with onion and green chili on the beach with Yudhanjaya Wijeratne and Suchetha Wijenayake and Navin Weeraratne and Mandy Jayatissa, late at night while Kavi fell asleep with her head on the table. I miss Sri Lanka. Worrying about them.


Start steel cut oats cooking in water. Slice shallot and green chili (in retrospect, I wish I’d done two chilies, but one is probably plenty for most folks), sauté in butter or ghee or oil, seasoning with salt and pepper. (I actually made a double batch of the oats and the shallot-chili mixture; I’m going to save it in the fridge and try the other half of it with different toppings tomorrow.)

Shred 1/4 c. of good cheddar cheese. When oatmeal is almost cooked, fry an egg sunny-side up (or over-easy, or poached, etc…) with salt and pepper.

Stir cheese into cooked oatmeal, top with egg, enjoy! I thought this was pretty good, though it may take a little while for me to get used to savory oatmeal.


See us all on the beach back in 2018:

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