4ounces lean Black Forest ham, cut into 1/2-inch cubes
3ounces shredded Gruyere or Cheddar (about 3/4 cup)
⅓cupcup chopped fresh chives (about 1/3 small bunch); plus more for garnish(about 1/3 small bunch); plus more for garnish
2tspextra-virgin olive oil
4large eggs
Instructions
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.
