This blog post has been a long time coming.
If you follow me on Instagram, you know I love topping prettymuch anything with a fried egg. Why? Because everything — potato, veggie, whole grain — is better with a runny yolk, duh.
Say hello to this flavored loaded wonder.
I kind of drink the kool-aid when it comes to all of oatmeal’s possibilities, but seriously — it’s true. And I think 2016 is the year of the oat, because more and more of my favorite bloggers are getting creative with their oatmeal too.Inspired by this Pea & Parmesan Oatmeal, my version skipsthe lemon and mint for simple salt, pepper and garlic flavors, with less butter and added veggies for a nutritional boost.
Then, just when you think you’re ready to take a bite, you top it with a fried egg and take your breakfast bowl to a whole new level.
The best part is, if you use quick-cooking oats like I did, this is a seriously easy and quick breakfast — even fit for a weekday. All you need is 10 minutes and a hungry tummy.
Savory Kale & Pea Oatmeal
- Nonstick spray
- 2/3 cup Quaker Quick 3 Min Steel-Cut Oats
- 1 cup coarsely chopped kale
- 1/2 cup frozen peas
- 1 cups low-sodium chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons grated parmesan
- 1 egg
- Pepper, to taste
Heat a large nonstick skillet over medium heat. Spray with nonstick spray. Add oats and kale; toast for 2-3 minutes. Add peas, chicken broth, garlic powder and onion powder. Cover and cook for 4-5 minutes, stirring occasionally. If oatmeal dries up liquid too quickly, add water by the tablespoon. Once oats are fully cooked, mix in parmesan and remove from heat. Distribute oatmeal into two bowls
While oats are cooking, heat a skillet over medium heat. Spray with nonstick spay and crack two eggs. Cover the skillet and cook for 3-4 minutes, just until a thin white film forms over the yolk (depending on how runny you like them.) Immediately remove from heat; top eggs on oatmeal bowls.
Break that yolk, and dig in!
Disclosure: Quaker Oats is one of my clients, but I am writing this post on my own because this oatmeal is seriously tasty.