I love going out for brunch on the weekends, specifically at Taverna 750 (I’ll be there on Sunday if you want to join me!) Bottomless coffee and unlimited mimosas? Yes please.
But sometimes it’s nice to make yourself a big brunch at home, where the coffee and mimosas are truly bottomless. Plus you have the bonus of knowing exactly what you’re eating – a wholesome breakfast filled with real, healthy ingredients.
Usually when I make myself oatmeal it looks something like this. There’s fruit involved and almost always some sort of nut butter. This weekend I was craving oatmeal but not my normal peanut butter and banana version. And that brought me to this recipe.
I made a big batch of plain steel cut oats as part of my weekly meal prep and reheated a serving with chicken stock, instead of the usual almond milk. If you are making the oatmeal for breakfast that day, you can cook the oats directly in chicken stock!
As the oats were reheating, I fried up an egg – sunny side up – and sliced up some avocado.
Top that baby with Chipotle Cholula and we are in brunch business! It seriously took everything in me to hold off on eating this right away so I could snap a few pictures.
That runny yolk perfection. It gets me every time.Print
- 1 cup uncooked steel cut oatmeal
- 3 cups chicken stock
- 1 avocado, sliced
- 4 eggs, fried over-easy
- Chipotle Cholula, optional
- Bring chicken stock to a boil. Stir in oatmeal.
- Simmer uncovered for 5-7 minutes over low heat or until thickened. Stir regularly.
- Remove from heat and allow to stand for 1 minute before serving.
- Top with fried egg, sliced avocado, and Chipotle Cholula.
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