Herbed Steel-Cut Oats with Egg & Avocado
A wholesome and hearty bowl of creamy steel-cut oats, infused with savory aromatics and topped with fresh, vibrant garnishes for a satisfying meal any time of day.
- Total Time35 minutes
- Yield2 servings 1x
Ingredients
Scale
For the Savory Oats
- 2 teaspoons extra-virgin olive oil
- ⅓ cup finely minced shallot (about 1 medium)
- 1 large garlic clove (minced)
- ⅔ cup steel-cut oats
- 2 cups low-sodium vegetable broth or water
- ¼ teaspoon sea salt
- ⅛ teaspoon smoked paprika
- Freshly ground black pepper (to taste)
- 1 dried bay leaf
- ½ teaspoon white miso paste
For Assembly & Garnish (for 2 servings)
- 2 soft-poached or soft-boiled eggs (1 per serving)
- ½ medium avocado (about 70 g, thinly sliced)
- ½ cup sautéed baby spinach (about 75 g, or 120 g sliced sautéed mushrooms)
- 2 scallions (thinly sliced)
- A dash of hot sauce
- Small handful microgreens (about 10 g)
- 2 lemon wedges
Instructions
- In a medium saucepan, warm the extra-virgin olive oil over medium heat. Add the minced shallot and cook, stirring frequently, for about 3 minutes until softened and fragrant. Stir in the garlic and steel-cut oats, toasting for one minute more until the oats release a nutty aroma.
- Pour in the vegetable broth, then add the sea salt, smoked paprika, a few grinds of black pepper, and the bay leaf. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
- Cook, stirring occasionally, for 20-25 minutes, until the oats are tender with a slight chew and have absorbed most of the liquid, forming a thick, creamy porridge.
- Remove the pan from the heat and discard the bay leaf. Stir in the white miso paste until it is fully dissolved.
- Divide the creamy oats between two bowls. Artfully arrange your desired toppings, such as a poached egg, sautéed vegetables, and avocado slices. Finish with a sprinkle of fresh scallions, microgreens, a dash of hot sauce, and a final squeeze of lemon juice just before serving.
Notes
Nutrition Facts (per serving: 1 egg, 1/4 avocado, 1/2 cup sautéed spinach): Calories: 488 kcal | Total Fat: 23.3 g (Saturated Fat: 4.3 g) | Sodium: 585 mg | Total Carbs: 53.0 g (Fiber: 10.5 g, Sugars: 4.8 g) | Protein: 20.0 g
These values are approximate and may vary based on ingredients and preparation. This recipe uses soft-poached/soft-boiled eggs; use pasteurized eggs if serving runny yolks, or cook until whites and yolks are firm (160°F/71°C). Refrigerate leftovers within 2 hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Mediterranean
Nutrition
- Calories: 488