Pork Free Savory Oatmeal with Avocado and Egg
Savory oatmeal might sound unconventional, but one spoonful of this golden, spice-warmed bowl and you'll wonder why you ever defaulted to sweet. Steel-cut oats are simmered low and slow with turmeric, ginger, and black pepper until they're creamy and deeply fragrant, then finished with a drizzle of olive oil for a silky, satisfying base. A perfectly poached egg — whites just set, yolk still lush — sits on top alongside cool, buttery slices of ripe avocado, making every bite a little different. The whole thing comes together with pantry staples and fresh produce, so there's nothing hidden to worry about and no complicated sourcing required. Optional red pepper flakes and fresh chives add a little heat and brightness if you want to take it up a notch. It's the kind of breakfast that feels restaurant-worthy but is genuinely achievable on a weekday 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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