If you crave the savory, toasty flavor of an everything bagel for breakfast, this Egg and Everything Bagel Oatmeal is your answer. It transforms steel-cut oats into a creamy, risotto-like base topped with a runny egg. The toasted seasoning creates an aromatic, deeply satisfying one-pot meal.
Craving a delicious Egg and Everything Bagel Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why You’ll Love This Egg and Everything Bagel Oatmeal
- Game-changing breakfast: A savory twist that breaks the sweet oatmeal routine.
- Pure comfort texture: Creamy oats, runny yolk, and crunchy seasoning in one spoonful.
- Quick & easy: Mostly hands-off simmering for perfect oats in 25 minutes.
- Fancy yet simple: Impressive for brunch but easy enough for a weekday.
Ingredients & Tools
- 1 tablespoon olive oil or unsalted butter
- 1 small shallot, finely minced
- 1 cup steel-cut oats
- 3 cups chicken or vegetable broth
- 1 tablespoon everything bagel seasoning, plus more for garnish
- 4 large eggs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- To taste flaky sea salt and black pepper
Tools: A medium saucepan with a lid, a small non-stick skillet for the eggs.
Notes: Use a broth you enjoy, as it’s the main cooking liquid. Don’t skip the fresh chives—their mild oniony bite perfectly balances the rich oats.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why steel-cut oats? Their chewy, nutty texture holds up beautifully in a savory application and doesn’t turn to mush. If you only have rolled oats, the cooking time will be much shorter, and the texture will be softer.
- Don’t have everything bagel seasoning? You can make a quick version by toasting 2 teaspoons each of sesame seeds and poppy seeds with 1 teaspoon each of dried minced garlic and dried minced onion. A pinch of flaky salt ties it all together.
- The egg is non-negotiable. A runny yolk is key for creating a luxurious sauce for the oatmeal. If you prefer your eggs more set, that’s fine, but you’ll miss out on that magical, creamy blending of flavors.
- Broth is your flavor foundation. Since the oats absorb so much liquid, using a well-seasoned, flavorful broth is crucial. A bland broth will result in a bland final dish, so taste it first!
How to Make Egg and Everything Bagel Oatmeal
Step 1: Start by toasting your aromatics. Heat the olive oil or butter in your medium saucepan over medium heat. Add the minced shallot and cook for about 2-3 minutes, until it becomes fragrant and translucent. You’ll notice the kitchen starting to smell amazing already.
Step 2: Now, toast the oats and seasoning. Add the steel-cut oats and the tablespoon of everything bagel seasoning to the pan. Stir constantly for about 1-2 minutes. You should hear a faint sizzle and smell the sesame and garlic toasting—this step is what builds a deep, nutty flavor base for your oatmeal.
Step 3: Time to add the liquid. Carefully pour in the broth—it will sizzle and steam dramatically. Give everything a good stir to make sure no oats are stuck to the bottom of the pan. Bring the mixture to a lively boil.
Step 4: Simmer to creamy perfection. Once boiling, immediately reduce the heat to low and cover the saucepan with a tight-fitting lid. Let it simmer gently for 20-25 minutes. Do not stir during this time! You’re allowing the oats to absorb the liquid and become tender. They’re done when they’re creamy but still have a pleasant chew.
Step 5: Cook your eggs while the oats simmer. About 5 minutes before the oatmeal is done, heat your small non-stick skillet over medium-low heat. Add a tiny bit of oil or butter and crack in your eggs. Cook them sunny-side up until the whites are set but the yolks are still gloriously runny. A lid on the pan for the last minute can help set the top of the whites without overcooking the yolk.
Step 6: Finish and assemble the oatmeal. When the oats are done, take the lid off—you’ll see they’ve absorbed most of the liquid. Stir in the grated Parmesan cheese and most of the chopped chives. Season with a pinch of flaky sea salt and black pepper to your liking.
Step 7: Plate it up beautifully. Divide the savory oatmeal between four bowls. Top each bowl with a perfectly cooked sunny-side up egg. Garnish with an extra sprinkle of everything bagel seasoning and the remaining fresh chives. Serve immediately while it’s all hot and the yolk is ready to run.
Storage & Freshness Guide
- Fridge: Store plain oatmeal (without egg) in an airtight container for up to 4 days.
- Freezer: Freeze plain oatmeal in portions for up to 3 months. Thaw overnight in fridge.
- Reviving: Reheat gently with a splash of broth or water. Top with a freshly cooked egg.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a bright, crisp contrast to the rich and creamy oatmeal.
- Pan-seared cherry tomatoes — Toss a handful of cherry tomatoes in the same skillet you used for the eggs, just until they blister and burst. Their sweet, acidic juice is fantastic mixed into the oats.
- Avocado slices — For an extra layer of creamy, healthy fat, a few slices of ripe avocado on the side complement the savory flavors beautifully.
Drinks
- A dry, crisp sparkling wine or Prosecco — If you’re making this for brunch, the bubbles and acidity cut through the richness of the egg and cheese perfectly.
- Bloody Mary — The savory, spiced notes of a classic Bloody Mary are a natural pairing, making the whole meal feel like a celebratory brunch outing.
- Strong black coffee or English Breakfast tea — For a simpler morning, the bitter notes of a good, strong hot drink are a classic and comforting companion.
Something Sweet
- Fresh berry compote with yogurt — After a savory main, a little bowl of tangy Greek yogurt topped with warm, slightly sweetened berries feels light and refreshing.
- A warm, flaky almond croissant — The buttery, nutty sweetness of a good croissant is a delightful way to end a brunch on a high note.
- Dark chocolate-covered orange peel — A few pieces of this sophisticated treat provide a bitter, citrusy, and sweet finish that cleanses the palate wonderfully.
Top Mistakes to Avoid
- Stirring the oats while they simmer. This agitates the starches and can make your oatmeal gluey instead of creamy. Trust the process and leave the lid on.
- Using quick-cook or instant oats without adjusting. These will turn to absolute mush with this cooking method and liquid ratio. Stick to steel-cut for the intended texture.
- Overcooking the eggs. The goal is a runny yolk. If you cook the yolk through, you lose the saucelike quality it brings to the dish. Keep the heat low and watch them carefully.
- Skipping the toasting step for the oats and seasoning. This isn’t just for show—toasting unlocks the nutty flavor of the oats and toasts the spices in the everything seasoning, which deepens the entire flavor profile of the dish.
Expert Tips
- Tip: For an even deeper flavor, use brown butter instead of regular butter or oil to toast the shallots and oats. It adds a wonderful, nutty complexity that pairs incredibly well with the everything seasoning.
- Tip: Make a big batch of the plain savory oatmeal (without the egg) and store it in the fridge for up to 4 days. Reheat it gently with a splash of broth or water to loosen it up, and then fry a fresh egg to top each serving. It’s the ultimate quick breakfast hack.
- Tip: If you want to make this a more substantial meal, stir in a handful of baby spinach or kale during the last 2 minutes of the oatmeal’s cooking time. It will wilt perfectly into the hot oats.
- Tip: For a restaurant-style presentation, use a ring mold to pack the finished oatmeal neatly into the bowl before topping with the egg. It just looks so tidy and impressive!
FAQs
Can I use old-fashioned rolled oats instead of steel-cut?
You can, but the result will be very different. Rolled oats cook much faster and have a much softer, almost porridge-like texture. If you use them, reduce the broth to 2 1/2 cups and the cooking time to about 10-12 minutes. The dish will still be tasty, but you’ll lose that distinct, chewy bite that makes this recipe so special.
Is this recipe gluten-free?
It can be, but you have to be vigilant. Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, leading to cross-contamination. To ensure this is gluten-free, you must use certified gluten-free steel-cut oats. Also, double-check that your everything bagel seasoning and broth are labeled gluten-free.
How can I make this dairy-free and vegetarian?
It’s very easy! For a dairy-free version, simply use olive oil instead of butter and omit the Parmesan cheese (or use a vegan Parmesan alternative). For vegetarian, just make sure you’re using vegetable broth. The core flavors from the oats, egg, and seasoning are so strong that you won’t feel like you’re missing out at all.
My oatmeal is too thick. What did I do wrong?
Don’t worry, this is an easy fix! Oats can vary in how much liquid they absorb. If your oatmeal is too thick for your liking once it’s finished cooking, just stir in a splash of hot broth or water until it reaches your desired consistency. It’s much easier to thin out oatmeal than it is to thicken it up.
Can I add meat to this recipe?
Absolutely! Crispy chopped bacon or pancetta would be a fantastic addition. I’d recommend cooking it first in the saucepan, then using the rendered fat to toast the shallots and oats for an extra layer of smoky, savory flavor. Just crumble the cooked bacon and use it as a garnish on top along with the chives.
Egg And Everything Bagel Oatmeal
Make savory Egg and Everything Bagel Oatmeal in 30 minutes! A creamy, protein-packed breakfast with a runny egg and toasted seasoning. Get the easy recipe now!
Ingredients
For the Ingredients & Tools
-
1 tablespoon olive oil or unsalted butter
-
1 small shallot (finely minced)
-
1 cup steel-cut oats
-
3 cups chicken or vegetable broth
-
1 tablespoon everything bagel seasoning (plus more for garnish)
-
4 large eggs
-
2 tablespoons grated Parmesan cheese
-
2 tablespoons chopped fresh chives
-
flaky sea salt and black pepper (to taste)
Instructions
-
Start by toasting your aromatics. Heat the olive oil or butter in your medium saucepan over medium heat. Add the minced shallot and cook for about 2-3 minutes, until it becomes fragrant and translucent. You’ll notice the kitchen starting to smell amazing already.01
-
Now, toast the oats and seasoning. Add the steel-cut oats and the tablespoon of everything bagel seasoning to the pan. Stir constantly for about 1-2 minutes. You should hear a faint sizzle and smell the sesame and garlic toasting—this step is what builds a deep, nutty flavor base for your oatmeal.02
-
Time to add the liquid. Carefully pour in the broth—it will sizzle and steam dramatically. Give everything a good stir to make sure no oats are stuck to the bottom of the pan. Bring the mixture to a lively boil.03
-
Simmer to creamy perfection. Once boiling, immediately reduce the heat to low and cover the saucepan with a tight-fitting lid. Let it simmer gently for 20-25 minutes. Do not stir during this time! You’re allowing the oats to absorb the liquid and become tender. They’re done when they’re creamy but still have a pleasant chew.04
-
Cook your eggs while the oats simmer. About 5 minutes before the oatmeal is done, heat your small non-stick skillet over medium-low heat. Add a tiny bit of oil or butter and crack in your eggs. Cook them sunny-side up until the whites are set but the yolks are still gloriously runny. A lid on the pan for the last minute can help set the top of the whites without overcooking the yolk.05
-
Finish and assemble the oatmeal. When the oats are done, take the lid off—you’ll see they’ve absorbed most of the liquid. Stir in the grated Parmesan cheese and most of the chopped chives. Season with a pinch of flaky sea salt and black pepper to your liking.06
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Plate it up beautifully. Divide the savory oatmeal between four bowls. Top each bowl with a perfectly cooked sunny-side up egg. Garnish with an extra sprinkle of everything bagel seasoning and the remaining fresh chives. Serve immediately while it’s all hot and the yolk is ready to run.07
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