Ingredients
Scale
- 1 cup steel-cut oats
- salt to taste
- 3/4 cup fresh watercress (we used Pete’s Greens)
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/4 cup oil
- 2 tablespoons butter (unsalted)
- 2 teaspoon turmeric
- 1/2 teaspoon chili flakes
- 2 eggs
- 1/2 of an avocado (sliced)
- 1/2 cup watercress (fresh, uncut)
Instructions
- Cook oats according to directions and salt to taste.
- Chop with a knife or in a food process the garlic and watercress. Combine with the lemon juice and oil. Season to taste.
- Melt butter in a sauce pan and stir in chili flakes and turmeric. Stir to combine and allow to cook for about a minute or until fragrant.
- Poach two eggs.
- Mix watercress sauce into oats and drizzle with turmeric butter. Top each serving with fresh watercress, avocado slices and poached egg.
Notes
Watercress sauce, turmeric butter and oats can be made up to 3 days ahead.