Savoury Oatmeal with Avocado
Quick · 10 min · Serves 2 · American
Dietary: vegetarian, pescatarian, gluten-free, dairy-free, nut-free
Rolled oats cooked creamy with a pinch of salt, topped with a fried or poached egg, avocado, cherry tomatoes, nutritional yeast and everything bagel seasoning.
Ingredients
For 2 servings
Oats
- 80 g rolled oat, old-fashioned (1 cup)
- 480 ml water, or vegetable stock, for more flavor
- 1 pinch salt, sea salt, plus more to taste
Eggs
- 2 egg, fried or poached
To serve
- 4 tbsp nutritional yeast, or feta or grated parmesan if it needn't be dairy-free
- 100 g cherry tomato, 6 to 8, halved
- 0.5 avocado, sliced
- 1 tsp everything bagel seasoning
- 0.25 tsp black pepper, to taste
- 1 sprig parsley, leaves chopped
- 1 tsp hot sauce, such as Cholula (optional)
Steps
Oats
- Put the oats and water in a medium saucepan with a pinch of sea salt and set over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the oats are creamy and as thick as you like them. More liquid gives a soupier bowl, less a thicker one. Take off the heat.
Eggs
- Meanwhile, cook the eggs the way you like them; fried or poached are best here.
To serve
- Divide the oats between two shallow, wide bowls and top each with an egg, the nutritional yeast, tomatoes and avocado. Finish with the everything bagel seasoning, salt and pepper to taste, the parsley, and hot sauce if you like. Eat warm.
- To get ahead, cook a double or triple batch of the oats and keep them in airtight containers in the fridge for 3 to 4 days. Reheat in the microwave or on the stove with a splash of water, and add the toppings fresh.