I’m thinking it’s maybe one of those Monday’s we need an extra cup of coffee and a really good breakfast to get us out of bed?
Or if you’re anything like me, I need an extra cup of coffee and a really good breakfast every morning to get me out of bed. Especially after the weekend!
So let’s do just that. Fill your mug high, and let’s chat all about this savory oatmeal.
When I typically think of oatmeal I think of a sweet kind of breakfast. Maple and brown sugar, apples and cinnamon — apparently I can only think of the old school oatmeal packets I (and everyone else) grew up on! I absolutely love oatmeal – it doesn’t matter if it’s 85 degrees or 20 degrees outside, I could definitely eat oatmeal anytime of year.
And while I’ve made savory oatmeal a few times before, I’m usually loading on the fresh fruit, granola, peanut butter, etc. to make it a dessert-y kind of breakfast. Because those are the best!
But this last time I got a craving for oatmeal, it was also a craving for eggs, and avocado, and pesto. I can’t say no to that.
This is one of those recipes that is so easy to throw together, it’s almost embarrassing I’m sharing. (But it’s not! Right?) Because savory oatmeal isn’t on my radar the same way sweet oatmeal is! Maybe it’s the same for you?
So we’re putting it on our radar.
This recipe requires very little prep work – and for weekday breakfast lovers out there who want something delish (but quick) – that is key. We cook the oats, then stir a little pesto into the oats. We soft boil our eggs, (or cook them however you like!), then slice the eggs onto the oatmeal; yolk meets pesto, and you cry a little bit over how delicious that combination is.
Then we top it with the best avocado slices, a sprinkle (or three) of parm, some basil because if you saw my little basil plant already blooming like crazy, you’d want to throw it on everything too – and boom!
Savory breakfast oatmeal is serve.
- 1 cup oats (steel cut or quick oats work!)
- 2-3 tablespoons pesto
- 2 eggs
- 1 avocado, sliced
- 2 tablespoons freshly-grated parmesan cheese
- 2 tablespoons freshly-chopped basil
- Salt and pepper
- Red pepper flakes
- Cook oats in a large saucepan according to package directions. Once cooked, stir the pesto into the oatmeal.
- Meanwhile, bring a small saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6-6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Carefully crack the eggs and slice them.
- Scoop oatmeal into a bowl and top with one of the sliced eggs. Add a few slices of avocado, a sprinkle of parmesan cheese and chopped basil. Season with salt and pepper and a pinch of red pepper flakes.