Herbed Oats with Jammy Eggs and Greens

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

1. 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.

2. 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.

3. In a microwave safe bowl, microwave the kale with a splash of chicken broth for 2 minutes, or until wilted.

4. 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.