Ingredient

• 1 tablespoon extra-virgin olive oil
• ¼ cup finely chopped shallot, about 1 small
• ¾ cup steel-cut oats
• 1 garlic clove, grated
• 2¼ cups water
• ½ teaspoon sea salt
• Freshly ground black pepper
• Sautéed spinach and/or mushrooms
• Soft boiled eggs or poached eggs
• Chopped scallions
• Avocado slices
• Microgreens
• Hot sauce
• Lemon wedge

Direction

1. Heat the olive oil in a small saucepan over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the oats and garlic and stir to coat in the oil, then add the water and salt and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 to 20 minutes, or until the oats are thick and creamy but still have a slight bite. Season to taste with salt and pepper.
2. Remove from the heat and portion into bowls. Top with the sautéed vegetables, eggs, scallions, avocado, and microgreens. Serve with drizzles of hot sauce and a squeeze of lemon juice.