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Savory Oatmeal with Egg and Avocado Recipe

American · Main course · 15 min total

A hearty, savory twist on classic oatmeal, topped with a runny egg and creamy avocado for a satisfying breakfast or brunch.

Ingredients

• 1/2 cup rolled oats
• 1 cup water or low-sodium vegetable broth
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter or olive oil
• 1 large egg
• 1/2 ripe avocado, sliced
• 1 tablespoon grated Parmesan cheese (optional)
• Freshly ground black pepper, to taste
• Red pepper flakes, for garnish (optional)
• 1 teaspoon chopped fresh chives or green onion (optional)

Instructions

1. In a small saucepan, combine oats, water or broth, and salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until oats are tender and creamy, about 5 minutes.
2. While oats cook, heat butter or oil in a nonstick skillet over medium heat. Crack the egg into the skillet and cook until white is set but yolk is still runny, about 3 minutes. Season with salt and pepper.
3. Pour cooked oatmeal into a bowl. Top with sliced avocado, the fried egg, and Parmesan if using. Sprinkle with black pepper, red pepper flakes, and chives. Serve immediately.

Tips

• For extra flavor, use chicken or mushroom broth instead of water.
• If you prefer a firmer yolk, cook the egg longer.
• Add a squeeze of lemon juice over the avocado to prevent browning.
• This recipe can be doubled easily.

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