Ingredients
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Kosher salt and freshly ground black pepper
2 cups old-fashioned rolled oats
4 ounces lean Black Forest ham, cut into 1/2-inch cubes
3 ounces shredded Gruyere or Cheddar (about 3/4 cup)
1/3 cup chopped fresh chives (about 1/3 small bunch); plus more for garnish
2 teaspoons extra-virgin olive oil
4 large eggs
Directions
Bring 4 1/4 cups water, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a large saucepan.
Stir in the oats, reduce heat to medium and cook, stirring constantly, until the oats are soft and the oatmeal is slightly thickened, about 7 minutes.
Stir in the ham, cheese and chives and remove the saucepan from the heat.
Heat the oil in a large nonstick skillet over medium-high heat. Carefully crack the eggs into the pan and cook until the whites are set and slightly crispy and the yolk is still runny, 2 to 3 minutes. Sprinkle with 1/4 teaspoon salt.
Transfer the oatmeal to individual bowls.
Top each with an egg, sprinkle with additional fresh chives and serve.
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