Savory Oatmeal with Avocado and Poached Egg

This Savory Oatmeal with Avocado and Poached Egg transforms your usual, sweet oatmeal routine into something umami-packed, new, and delicious!

When I’m not stuffing my head with Dutch audio courses (with the hopes of learning via osmosis), I’m listening to podcasts. Podcasts that tell a story (Radiolab, Serial), podcasts that teach (Food Blogger Pro), and most recently, podcasts that just talk about food (Food 52’s Burnt Toast). And in an episode of Burnt Toast, they talk about a special area on Food 52 reserved for “Genius Recipes”.

These aren’t necessarily the best recipes of your life, but rather, recipes that change the way you look at cooking. A cauliflower soup with only 3 ingredients that relies on the pectin in cauliflower for thickening. Chocolate mouse from just chocolate + water, the list goes on.

And a lot of times, these recipes don’t come from seasoned, Michelin Star chefs. They come from chefs who never learned culinary boundaries. Raw food lovers who discovered that raw sweet potatoes aren’t poisonous (as the food world had believed), but instead fan-freakin-tastic. Because if you never learn boundaries, you’ll eventually find yourself in the great unknown, the place where earth-shattering discoveries are made.

That’s definitely not to say this savory oatmeal recipe is genius or earth-shattering by any stretch of the imagination, but it’s different. It’s oats and parmesan and avocado and egg, a simple, satisfying breakfast. When I’m scheming up recipes to highlight our featured ingredients, my initial direction is usually away from what I’m used to, or what I’d presume to be the norm.

Because why does oatmeal have to be sweet? I hope that this approach to ingredients and recipes will inspire you to cook in ways out of your comfort zone, because oatmeal doesn’t have to be sweet, and the cooking boundaries that fence you in should come down. Because that’s where something truly delicious happens.

Savory Oatmeal with Avocado and Poached Egg

This Savory Oatmeal transforms your usual, sweet oatmeal routine into something umami-packed, new, and delicious!

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Course: Breakfasts

Cuisine: American

Keyword: avocado oatmeal, cheesy oatmeal, oatmeal and egg, savory oatmeal

Diet: Gluten-Free, Vegetarian

Occasion: Birthdays, Easter

Time: 15 minutes or less

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 1 large serving

Calories: 473kcal

Author: Sarah Bond

5 from 1 vote

INGREDIENTS

• 1/2 cup rolled oats 60 g
• 1 cup water 236 mL
• Pinch of salt
• 2 Tbsp shaved parmesan cheese 15 g
• 1 fresh egg
• ½ avocado pitted, peeled, and sliced
• 1 Tbsp chopped parsley 5 g
• Ground pepper to season

INSTRUCTIONS

• Oats: Combine oats, water, and salt in a medium pot and bring to a simmer over medium/low heat. Cook for about 10 minutes, until water is all absorbed. Remove oatmeal from stove and stir in parmesan cheese. Cover to keep warm and set aside.
• Eggs: Bring another pot of water to a gentle simmer. Crack your egg in a small bowl, then gently lower into the hot water. Poach for about 3 minutes, then remove with a slotted spoon*.
• Serve: Spoon oatmeal into a serving bowl. Top with poached egg, sliced avocado, chopped parsley, and pepper. Serve warm.

NOTES

*Need help poaching an egg? My boy Jamie Oliver has a great tutorial on a few different easy methods here.

NUTRITION

Serving: 1serving | Calories: 473kcal | Carbohydrates: 37.3g | Protein: 17.8g | Fat: 29.9g | Saturated Fat: 8.1g | Cholesterol: 174mg | Sodium: 367mg | Potassium: 716mg | Fiber: 11g | Sugar: 1.3g | Calcium: 150mg | Iron: 3.4mg

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