Description
Hearty and healthy, this savory oatmeal is elevated with vibrant watercress, a poached egg, and warming spices. Perfect for a unique brunch or light dinner.
Ingredients
Units
Scale
- 1 cups (237 ml) steel-cut oats
- Salt
- 3/4 cup fresh watercress
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/4 cup oil
- 2 tablespoons butter
- 2 teaspoon turmeric
- 1/4 tsp chili flakes
- 2 eggs
- 1/2 cup avocado
- 1/2 cup watercress
Instructions
- Cook oats according to package directions and season with salt.
- Chop garlic and watercress using a knife or food processor. Combine with lemon juice and oil. Season to taste.
- Melt butter in a saucepan. Stir in chili flakes and turmeric. Stir to combine and cook for about 1 minute, or until fragrant.
- Poach two eggs.
- Mix watercress sauce into the cooked oats and drizzle with turmeric butter. Top each serving with fresh watercress, avocado slices, and a poached egg.
Notes
- For optimal texture, use steel-cut oats and cook them until they reach your desired consistency; they can become quite firm.
- If you don’t have fresh watercress, substitute with baby spinach or arugula for a similar peppery bite.
- To prevent the poached eggs from becoming overcooked, simmer the water gently and cook them until the whites are set but the yolks remain runny.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 15
- Cholesterol: 200