Back when I first started my blog, one of my first posts I ever did was on savory oatmeal. It was really exciting hearing from people who had only had their oatmeal sweet before, only to discover that the grain is just as tasty when prepared as a savory dish. Oatmeal doesn't have a naturally sweet taste, so it can be used the same as something like quinoa, rice, or pasta, and it can be used at breakfast, lunch, or dinner.
This is a simple savory oatmeal bowl made with baby kale, green onion, parsley, a poached egg, and salt and pepper. It makes a perfect brunch meal, and you can even top with lemon, hot sauce, or avocado for extra flavor.
Ingredients (serves 1)
- 1/2 cup oatmeal
- 1 cup water
- 1/2 cup baby kale
- 1 cage-free egg
- 2 stalks green onion, finely chopped
- Handful of parsley
- Extra-virgin olive oil
1. Heat up 1 cup of water in a pot and bring to a boil. Add 1/2 cup oatmeal, and cook according to package (about 4-5 minutes). Once oatmeal has cooked, stir in baby kale and transfer to a bowl.
2. Fill up a shallow pot or wide pan with 1 to 2 inches of water, and bring to a boil. Crack the egg into a ramekin, and lower water heat to JUST below a boil. Slowly transfer egg from ramekin into pot, and cook for about 4 to 5 minutes. Remove egg with a slotted spoon and place on top of kale and oatmeal.
3. Top bowl with a sprig of parsley and the chopped green onion. Drizzle with olive oil and add a dash of salt and pepper. Serve warm.