By Antonio Andrade
In a small saucepan, bring the water to a boil. Add the rolled oats, reduce the heat to low, and cook, stirring occasionally, until the oats are tender and have absorbed most of the water, about 5-7 minutes. Season with a pinch of salt and set aside.
In a separate pot, bring water to a gentle simmer. Crack the egg into a small bowl or cup, and gently slide it into the simmering water. Cook the egg for 3-4 minutes, or until the white is set but the yolk remains soft. Remove the poached egg with a slotted spoon and drain on a paper towel.
In a non-stick pan, heat 1 tsp of olive oil over medium heat. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften. Add the spinach and cook for another minute until wilted. Season with salt and pepper, then remove from heat.
Slice the avocado into thin slices.
To serve, place the cooked oats in a bowl, top with sautéed cherry tomatoes and spinach. Place the poached egg on top and arrange the avocado slices around it. Sprinkle with additional salt, pepper, and optional chili flakes for some heat.
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This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features rolled oats, water, egg and other delicious ingredients. Contains 320 calories total.
In a small saucepan, bring the water to a boil. Add the rolled oats, reduce the heat to low, and cook, stirring occasionally, until the oats are tender and have absorbed most of the water, about 5-7 minutes. Season with a pinch of salt and set aside.
In a separate pot, bring water to a gentle simmer. Crack the egg into a small bowl or cup, and gently slide it into the simmering water. Cook the egg for 3-4 minutes, or until the white is set but the yolk remains soft. Remove the poached egg with a slotted spoon and drain on a paper towel.
In a non-stick pan, heat 1 tsp of olive oil over medium heat. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften. Add the spinach and cook for another minute until wilted. Season with salt and pepper, then remove from heat.
Slice the avocado into thin slices.
To serve, place the cooked oats in a bowl, top with sautéed cherry tomatoes and spinach. Place the poached egg on top and arrange the avocado slices around it. Sprinkle with additional salt, pepper, and optional chili flakes for some heat.
Calories per Serving: 320
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