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Savory Oatmeal Breakfast
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Savory Oatmeal Breakfast
Scott Youkilis
Scott Youkilis
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$1.00
Old fashioned oats, baby kale, lemon vinaigrette, soft boiled egg, chili crisp This dish flips breakfast upside down. Instead of sweet and syrupy like so many American breakfasts, we go savory and earthy on this one. I love eating greens in the morning!
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You Need

2
0:15
  • 1 cup Old Fashioned Oats
  • 1 1/2 cups water
  • 2 eggs, soft boiled
  • 1 handful of baby kale, spinach, or any hearty salad greens
  • 2 tsp lemon juice, fresh
  • 4 tsp extra virgin olive oil
  • 1 tbsp sichuan chili crisp, or more if you like spicy (optional)
  • Kosher salt and Fresh cracked black pepper to taste

    • How To

    1. Bring water to a boil and add the oats and big pinch of kosher salt. Turn down to medium low and cook uncovered for 5 min or until oats are cooked, but not thick. Remove from heat, cover, and set aside.
    2. Using a small pot, fill the pot with about 1 inch of water or just high enough to cover ann egg. Don’t add the eggs yet! Bring to a boil.
    3. Set up an ice bath before adding eggs. When boiling, gently add eggs to the water using a slotted spoon. Cook for 5.5 minutes, set a timer!, stirring often. Remove eggs using slotted spoon immediately and shock them in ice bath to stop cooking process. Peel eggs and keep hot water, set both aside.
    4. When ready to serve, dress greens with lemon juice, olive oil, salt, and pepper.
    5. Spoon oats into bottom of bowl and add dressed greens on top.
    6. Drop egg in hot water bath for 30 seconds to bring back up to temp. Remove with slotted spoon, and place egg on top.
    7. Garnish egg with chili crisp, drizzle of olive oil around the bowl, and pinch of salt.
    8. Serve and enjoy immediately.