Savory Oatmeal with Ricotta, Fried Egg, and Sriracha

1. 1

   Bring broth to a simmer in large saucepan.

2. 2

   Add oats, reduce heat to medium-low, and simmer 25 minutes.

3. 3

   Remove from heat, and let stand 5 minutes.

4. 4

   Meanwhile, heat oil in nonstick skillet over medium-low heat.

5. 5

   Crack eggs into pan, and season with salt and pepper, if desired.

6. 6

   Cook 2 minutes, carefully flip eggs, and cook 2 minutes more (longer for harder yolks).

7. 7

   Scoop 1/2 cup oatmeal in center of each of 4 plates to create small bed.

8. 8

   Top each oatmeal bed with 1/4 cup ricotta.

9. 9

   Place 1 egg atop oatmeal alongside ricotta.

10. 10

    Drizzle with sriracha sauce, and sprinkle with mesclun salad mix.

* Per serving · 4 servings · Values may vary.

No additional tips available.