Savory Oatmeal with Egg & Avocado
Savory oatmeal topped with a perfectly runny egg, creamy avocado, and everything seasoning. This hearty breakfast is packed with protein, healthy fats, and fiber to keep you full all morning.
Ingredients
- ½ cup rolled oats
- 1 cup water or vegetable broth
- 1 large egg
- ½ avocado, sliced
- 1 tablespoon butter or olive oil
- Everything bagel seasoning, to taste
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh chives or green onions for garnish
Instructions
- Cook the oats: In a small saucepan, bring water or broth to a boil. Add rolled oats and a pinch of salt. Reduce heat and simmer for 5 minutes, stirring occasionally, until thick and creamy.
- Fry the egg: While the oats cook, heat butter or olive oil in a non-stick skillet over medium heat. Crack the egg into the pan and fry for 3-4 minutes until the white is set but the yolk is still runny. Season with salt and pepper.
- Assemble: Pour the cooked oats into a bowl. Top with sliced avocado and the fried egg.
- Finish and serve: Sprinkle with everything bagel seasoning, red pepper flakes if using, and garnish with chives or green onions. Serve immediately.
Tips
- Creamier oats: Use milk instead of water for extra creamy oats. Add a pat of butter at the end.
- Add greens: Stir a handful of fresh spinach into the oats just before serving for extra nutrients.
- Make it vegan: Replace the egg with sautéed mushrooms and use plant-based butter.
Variations
- Cheesy Savory Oats: Stir in ¼ cup grated Parmesan or cheddar before serving.
- Mediterranean Style: Top with feta, cherry tomatoes, olives, and a drizzle of olive oil.
- Mushroom & Thyme: Sauté mushrooms with thyme and garlic before adding to the oats.
Storage
Savory oatmeal is best enjoyed fresh, but cooked oats can be refrigerated for up to 3 days. Reheat with a splash of water and make a fresh egg.