Savory Oatmeal with Crisp Prosciutto, Skellig Cheddar & Poached Egg

The folks over at Kerrygold were sweet to send me a package of a few of their delectable light cheeses and their wonderful butter in aims to create a lighter, healthier dish. If you read this blog long enough, you’re aware that I don’t necessarily bridge the two unless I do feel insanely gluttonous. I like moderation and more on the lines of flavor trumps healthiness (especially desserts!).

With that all said, I woke up one morning craving a bowl of savory oatmeal since I eat many variations of the sweet versions too often and had a craving for something cheesy. I ended up taking some ended up cooking rolled oats, stir in some crumbled, crisp prosciutto and Kerrygold Skellig, a creamy, sweet cheddar and topped it with poached egg to gild the lily with luscious texture.

Savory Oatmeal with Prosciutto and Skellig Cheese

Here’s the recipe:
Savory Oatmeal with Crisp Prosciutto, Cheddar & Poached Egg
Serves 2

1 cup rolled oats (I used Bob’s Red Mill)
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

3 strips of prosciutto

2 large egg
1 tablespoon vinegar

1/4 cup + 1 teaspoon Kerrygold Skellig, shredded
Fresh sprig of parsley, optional

Take a sauté pan and boil about 2 inches of water in the pan. Add the vinegar into the saucepan and crack the egg quickly in one spot, bring down the heat to a simmer. If you do see the egg white spreading out inside the pan, take a spoon and quickly and gently push it toward the egg yolk and let it simmer for at least 5 minutes, uncovered. Once cooked, remove the poached egg gently with a slotted spoon and into a bowl of ice water to stop the cooking.

While the oats are getting cooked. Take a non-stick frying pan and place the strips of prosciutto on the cold pan and turn on the fire to medium-high. Cook the prosciutto until it’s a light golden brown (you can crisp it up further but I like mine’s a bit chewy).

Take a saucepan and add the water, salt and black pepper and bring it to boil. Add the rolled oats and bring the heat down to a simmer. Simmer for another 3 minutes, uncovered, and take it off the heat. Pour the 1/4 cup of Kerrygold Skellig cheese into the pot of oatmeal and stir. Crumble 2 strips of the crisp prosciutto and stir into the oatmeal.

To serve: Take two bowls, divide the oatmeal evenly and spread it so it’s relatively leveled. Remove the poached egg with a slotted spoon and drain the water on a clean towel. Gently place the egg on top of the oatmeal. Take the remaining slice of prosciutto and break it in half and tuck it underneath the poached egg. Take the remaining teaspoon of Skellig cheese and sprinkle on top. Add a sprig of parsley to add color and freshness.


I shoot, eat, and drink. My full time job is a hospital administrator. Moonlighting as a freelance photographer and food and travel writer.