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Tuscan Oats with Basil and Prosciutto

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 1-1/2 cups Water
  • 1/2 cup Tomato Puree
  • 1 cup Steel Cut Oats *
  • 4 Garlic cloves crushed
  • 3 oz Prosciutto torn into bite-sized pieces
  • 2 Tbsp Olive Oil divided
  • 4 Eggs extra-large
  • 1 Tomato thinly sliced
  • 1/3 cup Goat Cheese crumbled
  • 2 Tbsp Basil chopped
  • 1 Ground Black Pepper to taste


Step 1

Bring water and tomato puree to a boil in a medium saucepan. Stir in oats and garlic. Reduce heat to medium low and cook for 12 minutes, stirring occasionally.

Step 2

Meanwhile, in a large skillet cook prosciutto over high heat in 1 tablespoon of the olive oil, stirring occasionally, for 3-5 minutes or until edges are crisp. Pour out onto a paper towel and reserve skillet.

Step 3

When oats are done, add prosciutto and stir to combine.

Step 4

Add remaining tablespoon of olive oil to the reserved skillet and turn heat to high. Gently add each egg to one quadrant of the pan and cook for 1 minute. Add equal amounts of the oats to each egg, then fold each egg over the oats.

Step 5

Transfer eggs and oats to a serving dish and garnish equally with the tomato slices, goat cheese, basil and black pepper. Serve immediately.

Serves 4.


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Tuscan Oats with Basil and Prosciutto

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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