Mustard Free Savory Oatmeal with Avocado and Egg
Savory oatmeal might sound unconventional, but one bite of this golden, spiced bowl and you'll wonder why you ever limited oats to the sweet side of breakfast. Steel-cut oats are simmered low and slow with turmeric, ginger, and black pepper until they're creamy and deeply fragrant — a base that feels hearty and nourishing without being heavy. Fanned slices of ripe avocado and a perfectly poached egg go on top, turning a humble grain into something that looks genuinely impressive. Mustard has a sneaky way of showing up in store-bought sauces, spice blends, and even pre-seasoned grains, so building this bowl from scratch with whole, simple ingredients keeps everything clean and worry-free. The poaching technique here is straightforward — a splash of white vinegar in gently simmering water is all it takes to get whites that are fully set around a still-runny yolk. A final drizzle of olive oil, a pinch of red pepper flakes, and a scatter of fresh chives pull the whole thing together with brightness and a little heat. It's the kind of weekday breakfast that makes you feel like you actually have your life together.
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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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