Nutmeg Free Savory Oatmeal with Avocado and Egg
Savory oatmeal might sound like a bold move, but one bite of this golden, turmeric-spiced bowl and you'll wonder why you ever defaulted to the sweet stuff. Steel-cut oats are simmered low and slow with ginger, black pepper, and a drizzle of olive oil until they're creamy and deeply savory — no warming spice blends that sneak in unwanted ingredients. The whole dish is naturally free of nutmeg without any substitutions or workarounds, because the flavor is already doing plenty of heavy lifting on its own. Silky fanned avocado and a perfectly poached egg go on top, adding richness and protein that turn this into a genuinely satisfying meal. A finishing drizzle of good olive oil, a pinch of red pepper flakes, and a scatter of fresh chives pull everything together with a little brightness and heat. It's the kind of breakfast that feels restaurant-worthy but comes together in under half an hour on a regular weeknight or lazy weekend morning.
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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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