Starting your morning off right sets the tone for the day, isn’t that what everyone says? In which case, making these savory and herbaceous steel cut oats seems like a smart (and scrumptious) choice.
Ingredients
2 eggs
1/2 cup low sodium vegetable broth or chicken broth
1/4 tsp salt
1 tbsp shallot, finelly chopped
1 tbsp finely chopped parsley
3 basil leaves, sliced
1 cup of cooked steel cut oats
2 tbsp finely grated pecorino romano
1 cup of finely chopped kale
Directions
In a small saucepan, bring water to a boil. Add the eggs and cook for 6 minutes and 30 seconds. Remove and let cool in an ice bath for 5-10 minutes, or until cool enough to handle.
In a medium saucepan, add the salt, oats and vegetable or chicken broth over low heat, stirring occasionally, for 3-4 minutes. Once warmed, add in the shallots and cook for 3-5 minutes, or until translucent. Add in the pecorino romano, parsley and basil, and stir for another 1-2 minutes. Turn off the heat.
In a microwave safe bowl, microwave the kale with a splash of chicken broth for 2 minutes, or until wilted.
Peel the eggs and slice them in half. In a shallow bowl, place the eggs on top of the herbed steel cut oats and the kale. Season the eggs with salt and pepper, and garnish with additional chopped parsley.