Savory Oatmeal with Avocado and Egg
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Learn more →Ingredients
2 servings
For the oatmeal
- 1 cup steel-cut oats
- 3 cups water
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- ½ tsp salt
- 1 tbsp extra virgin olive oil
For poaching
- 1 tbsp white vinegar
- 2 large eggs
For serving
- 1 ripe avocado, halved, pitted, and thinly sliced
- 1–2 tsp extra virgin olive oil, for drizzling
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in the steel-cut oats, turmeric, ginger, black pepper, and salt. Reduce the heat to medium-low and cook, stirring occasionally, until the oats are tender and have absorbed most of the liquid, about 20–22 minutes. Stir in 1 tbsp olive oil and remove from heat.
- 2
While the oats finish cooking, fill a small saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add the white vinegar. Crack each egg into a small cup, then slide them one at a time into the simmering water. Poach until the whites are fully set and opaque but the yolks still yield to gentle pressure, about 3–4 minutes. Remove with a slotted spoon and set on a paper towel to drain briefly.
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