Bring 2 cups broth or water to a boil in a medium saucepan over medium-high heat. Stir in 1 cup rolled oats and ½ teaspoon salt, then reduce heat to medium-low and simmer uncovered for 5-7 minutes, stirring every 2 minutes, until oats absorb most liquid and look creamy.
2 cups broth, 1 cup rolled oats, 0.5 teaspoon salt
During the last 3 minutes of oat cooking, heat 1 tablespoon butter or oil in a nonstick skillet over medium-low heat. Crack 2 eggs into the skillet, season with salt and pepper, and cook for 3-4 minutes until whites are set but yolks remain runny.
1 tablespoon butter, 2 eggs, 0.25 teaspoon black pepper
Remove oats from heat once thick but slightly loose. Stir in ½ cup shredded cheddar cheese and ¼ teaspoon black pepper until cheese melts smoothly into the oats.
0.5 cup cheddar cheese, 0.25 teaspoon black pepper
Divide the creamy oats evenly between 2 bowls. Top each bowl with 1 fried egg placed yolk-side up in the center.
2 eggs
Sprinkle chopped green onions or fresh herbs over the bowls, and serve immediately with optional hot sauce or mustard on the side.
2 tablespoons green onions, hot sauce or mustard
