Created by Amber Sullivan | Serves 2
ingredients
- 1 shallot, sliced
- 1 tbsp avocado oil
- 1 cup oats
- 1 cup chopped kale
- 1/2 tsp chili flake, or to taste
- 2 cups water + 1 cup water
- 1/4 cup shredded cheddar cheese
- 1 tbsp butter
- 2 eggs
- 1 tsp salt + more to taste
- 1/2 an avocado
- 2 slices of bacon
- Optional toppings: extra virgin olive oil, cracked pepper, flakey sea salt, chili oil
Directions
- In a pan over medium heat, add avocado oil
- Once shimmering, add sliced shallot and cook for 2 to 3 minutes, until browned
- Move shallot to a paper-towel-lined plate, and sprinkle with a pinch of salt
- Bring a small pot of water to boil; carefully add eggs to boiling water, and let sit for 6 minutes
- Move eggs to a bowl of ice water to stop cooking
- In the same pan used for the shallots, add a glug of avocado oil
- Add kale and sauté over medium heat for 3 to 4 minutes
- Add oats and mix thoroughly, then add 2 cups of water and bring to a simmer, cooking for 10 to 15 minutes
- Continue to stir, adding water as needed, 1/4 cup at a time
- Add optional chili flake, a generous pinch of salt and pepper to taste
- Add shredded cheese and butter; turn off heat and stir to combine until creamy
to serve
Divide savory oatmeal into two bowls, peel the eggs carefully, and serve one egg per bowl. Add sliced avocado, bacon and crispy shallots, topping with a drizzle of olive oil, sea salt and cracked pepper.
about the chef
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.
