Savory Nordic Oatmeal

Go savory with your morning breakfast bowl
54 Ratings
100% would make again
Savory Nordic Oatmeal
Photo: Rachel Vanni/Tasting Table

Sweet breakfast bowls are all the rage, but sometimes you want to start your day with something savory. Gunnar Gíslason of Agern in NYC solves this problem by introducing us to his twist on Nordic breakfast. In this recipe, oats are topped with sausage, beans and a poached egg for a hearty and satisfying start to the day.

For the beans, we use a mixture of green, yellow wax and fava beans, but we encourage you to use any variety of beans from your local market. Just make sure any long beans get sliced into half-inch pieces.

To learn more, read “Morning Glory.”

Savory Nordic Oatmeal

Recipe adapted from Gunnar Gíslason, Agern, New York, NY

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


For the Oatmeal:

2 tablespoons unsalted butter

1⅓ cups steel-cut oatmeal

2½ cups vegetable stock

Kosher salt, to taste

For the Sausage:

2 tablespoons butter

2 medium shallots, peeled and thinly sliced

8 ounces soppressata, thinly sliced

Kosher salt, to taste

For the Beans:

Kosher salt, to taste

4 ounces mixed beans

½ tablespoon olive oil

½ tablespoon Meyer lemon juice

1 teaspoon Meyer lemon zest

For the Eggs and Garnish:

2 tablespoons white wine vinegar

Kosher salt, to taste

4 eggs

Freshly grated horseradish, for garnish


1. Make the oatmeal: In a medium saucepan, melt the butter over medium-high heat. Add the oatmeal and completely coat in the butter, toasting for 1 to 2 minutes. Pour in the stock and bring to a simmer. Cook, stirring occasionally, until tender and thickened, 10 to 12 minutes. Season with salt and keep warm on the stove.

2. Make the sausage: In a medium skillet, melt the butter over medium-high heat. Add the shallots and cook until lightly golden, 3 to 4 minutes. Add the soppressata and cook, 3 to 4 minutes more. Season with salt and keep warm.

3. Make the beans: Bring a pot of salted water to a boil. Add the beans and blanch until tender but still crisp, 1 minute. Drain the beans and transfer to a small bowl. Toss with the remaining bean ingredients and season with salt, then set aside.

4. Poach the eggs: Bring a pot of water to 180º and stir in the vinegar and salt. Crack each egg into a separate small bowl. Using a slotted spoon, swirl the water as you drop each egg into the pot. Cook, stirring as needed to prevent the eggs from sticking, until the whites are cooked but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, transfer the poached eggs to a paper towel-lined plate to drain.

5. Assemble the bowls: Divide the oatmeal between 4 bowls. Top each with the sausage, beans and a poached egg. Garnish with grated horseradish and serve.

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