cW Recipes: Savory Oatmeal Breakfast Bowl

Warm up cool winter nights with these hearty and healthy dishes. Try this one for breakfast!

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:

1. In a pan over medium heat, add avocado oil
2. Once shimmering, add sliced shallot and cook for 2 to 3 minutes, until browned
3. Move shallot to a paper-towel-lined plate, and sprinkle with a pinch of salt
4. Bring a small pot of water to boil; carefully add eggs to boiling water, and let sit for 6 minutes
5. Move eggs to a bowl of ice water to stop cooking
6. In the same pan used for the shallots, add a glug of avocado oil
7. Add kale and sauté over medium heat for 3 to 4 minutes
8. Add oats and mix thoroughly, then add 2 cups of water and bring to a simmer, cooking for 10 to 15 minutes
9. Continue to stir, adding water as needed, 1/4 cup at a time
10. Add optional chili flake, a generous pinch of salt and pepper to taste
11. 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.