Anti Inflammatory Savory Oatmeal with Avocado and Egg
Savory oatmeal might sound unconventional, but one bite of this creamy, golden bowl and you'll wonder why you ever defaulted to sweet toppings. Steel-cut oats are cooked low and slow with turmeric, ginger, and black pepper — a trio that's been celebrated for its inflammation-fighting properties — then finished with a drizzle of extra virgin olive oil for richness and depth. The combination of healthy fats from the avocado and olive oil alongside a perfectly poached egg makes this a genuinely satisfying meal that keeps you full well past breakfast. Turmeric and black pepper are a classic pairing for good reason: the piperine in black pepper helps your body absorb the curcumin in turmeric far more effectively, so this recipe is doing more than just tasting good. Poaching the eggs is easier than it sounds, and the silky yolk breaking over the warm oats creates a sauce all on its own. Optional chives and red pepper flakes add a fresh, bright finish that makes the whole bowl feel restaurant-worthy. This recipe serves two, so it's a great option for a nourishing weekday breakfast or a slow weekend morning when you actually want to cook something that matters.
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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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