Savory Steel-Cut Oats with Mushrooms, Cheddar, and Jammy Eggs

Why You’ll Love This Recipe

• Creamy-meets-crispy: steel-cut oats turn luscious inside with buttery, golden edges.
• Deep savory layers from caramelized onions, browned mushrooms, sharp cheddar, and jammy eggs.
• Flexible for breakfast, lunch, or dinner—and easy to batch prep.
• Pantry-friendly with simple, affordable ingredients.

Grocery List

• Produce: 1 large yellow onion, 8 oz cremini mushrooms, 2 garlic cloves, fresh chives
• Dairy: 4 oz sharp cheddar, 4 tbsp unsalted butter, 4 large eggs
• Pantry: Steel-cut oats, low-sodium broth, olive oil, sherry vinegar, Worcestershire sauce, kosher salt, black pepper, red pepper flakes (optional), flaky sea salt (optional)

Full Ingredients

For the Steel-Cut Oats

• 1 cup steel-cut oats
• 3 cups low-sodium chicken or vegetable broth
• 1 cup water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter

For the Caramelized Onions

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion (about 12 ounces), thinly sliced pole-to-pole
• 1/2 teaspoon kosher salt
• 2 teaspoons sherry vinegar (or balsamic vinegar)

For the Sautéed Mushrooms

• 1 tablespoon unsalted butter
• 8 ounces cremini or baby bella mushrooms, sliced 1/4 inch thick
• 2 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

To Crisp & Finish

• 1 tablespoon unsalted butter
• 4 ounces sharp cheddar, coarsely shredded (about 1 packed cup)
• 4 large eggs
• 2 tablespoons finely snipped fresh chives
• Optional: 1/4 teaspoon red pepper flakes; flaky sea salt for serving

Step-by-Step Instructions

Step 1: Caramelize the onions low and slow

Set a large skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When shimmering, add the sliced onion and 1/2 teaspoon kosher salt. Cook, stirring every few minutes, until the onions slump, turn golden, and then deep amber, 30 to 35 minutes. If brown bits threaten to burn, splash in a tablespoon of water and scrape them up. Stir in 2 teaspoons sherry vinegar to brighten and set aside.

Step 2: Simmer the oats until creamy

Meanwhile, in a medium saucepan bring 3 cups broth and 1 cup water to a boil. Stir in the steel-cut oats and 1/2 teaspoon kosher salt. Reduce to a gentle simmer and cook, uncovered, 25 to 30 minutes, stirring every 3 to 5 minutes so the oats release starch and turn creamy. When the grains are tender with a pleasant chew, stir in 1 tablespoon butter and 1/4 teaspoon black pepper. Keep warm over low heat.

Step 3: Brown the mushrooms

In another skillet over medium-high heat, melt 1 tablespoon butter. Add the sliced mushrooms in an even layer. Cook undisturbed for 3 to 4 minutes to develop color, then stir and continue cooking 3 to 4 minutes more until well browned. Add the minced garlic, Worcestershire, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 1 to 2 minutes until fragrant. Set aside.

Step 4: Cook jammy eggs

Bring a medium pot of water to a rolling boil. Gently lower in the eggs and cook exactly 7 minutes for jammy yolks. Transfer immediately to an ice bath for 5 minutes to stop the cooking. Peel under running water and set aside.

Step 5: Taste and adjust the oats

Taste the oats and adjust with more salt or pepper if needed. If they have thickened too much, loosen with a splash of hot water or broth to a creamy, spoonable consistency.

Step 6: Butter-crisp the oats and melt the cheddar

Heat a 12-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon butter. When foaming, spoon in the oats and spread into a 3/4-inch-thick layer. Cook undisturbed until the bottom is deeply golden and the edges are crisp and sizzling, 3 to 5 minutes. Scatter the shredded sharp cheddar over the surface, cover the pan, and steam 30 to 60 seconds until just melted.

Step 7: Assemble and serve

Spoon the butter-crisped, cheesy oats into warm bowls. Top with a generous mound of caramelized onions and the sautéed mushrooms. Halve the jammy eggs and nestle on top. Finish with snipped chives, a crack of black pepper, and optional red pepper flakes and flaky sea salt. Serve immediately while the edges are still crisp.

Pro Tips

• Use a wide pan for onions so moisture evaporates and browning happens evenly; resist stirring too often.
• For extra-savory oats, swap 1 cup of the broth for whole milk or stir in 1 teaspoon white miso at the end.
• Don’t crowd the mushrooms—browning before seasoning is the key to deep flavor.
• For easy-peel eggs, use eggs that are a few days old and crack the shell all over before peeling under water.
• Let the oats sit undisturbed when crisping; movement prevents the lacy, golden edges from forming.

Variations

• Greens and garlic: Fold 2 cups baby spinach into the hot oats until wilted before crisping.
• Smoky bacon swap: Cook 4 slices bacon until crisp; use 1 tablespoon bacon fat for the mushrooms and crumble bacon over bowls.
• Vegetarian umami: Skip Worcestershire and add 1 teaspoon soy sauce or tamari to the mushrooms; finish oats with 1 tablespoon nutritional yeast instead of cheddar.

Storage & Make-Ahead

Cook oats, onions, and mushrooms up to 4 days ahead; store separately in airtight containers in the refrigerator. Keep eggs unpeeled up to 4 days for best quality. Reheat oats with a splash of broth or water over low heat, stirring until creamy, then crisp to order in butter and top as directed. Caramelized onions keep well up to 1 week; they also freeze beautifully in small portions.

Nutrition (per serving)

Approx. 490 calories; 28g fat; 35g carbohydrates; 5g fiber; 22g protein; ~850mg sodium. Nutrition will vary based on brands and salt levels in your broth and cheese.