The first day of spring is just around the corner (at least I hope it is!), and that has got me craving two things: asparagus and eggs.
I don’t know why exactly, but they are always some of the first foods that come to my mind when I think of springtime meals. So I figured it was fitting to highlight them in today’s savory oatmeal recipe.
Have you jumped on the savory oatmeal bandwagon yet? It was something that I was very hesitant to try at first. I’ve always gravitated towards sweets for breakfast (just give me some pancakes covered with maple syrup and I’ll be happy!) instead of savory items. So the idea of a savory oatmeal wasn’t particularly appealing to me, but I have to admit, once I tried it I was hooked. Not only are savory oats incredibly delicious and easily customizable, just like their sweet counterparts, but I’ve found that if I start my day with something savory instead of something sweet, I have a much easier time controlling my sugar cravings as the day progresses. And that’s been a real game changer for me.
I really like my oatmeal to be creamy, so making it with water isn’t really an option for me. But I also want to keep things on the lighter side, so I typically reach for unsweetened almond milk, which usually runs only around 30-50 calories per cup, depending on the brand you choose. It’s a great way to create a creamy base, while still keeping this breakfast low in calories. If almond milk isn’t an option for you, you could certainly use another type of unsweetened non-dairy milk (like soy or rice milk).
I cooked the asparagus spears in a non-stick skillet until they were crisp-tender, then I used the same skillet and residual olive oil to fry up two eggs. I used to never like my eggs sunny-side up, but now I love them that way, so I choose to cook them only on the one side for these breakfast bowls. You could certainly cook the eggs any style you prefer though. The best part about this savory oatmeal bowl is how easy it is to make it exactly how you want it!
- Place the milk into a medium saucepan and set it over medium-high heat. Bring the milk to a simmer. Stir in the oats and salt, and cook, uncovered, for 5 minutes, stirring occasionally. Remove the saucepan from the heat and cover it to keep warm.
- Meanwhile, heat the olive oil in a medium non-stick skillet over medium-high heat. Add the asparagus and cook, flipping occasionally, until the asparagus is starting to brown in a few places but is still crisp, about 2-3 minutes. Remove the asparagus from the skillet and place it on a clean plate.
- Reduce the heat to medium and then crack the eggs into the same skillet you just used to cook the asparagus. Cook the eggs until the whites are firm and no longer opaque and the yolks have started to set, about 2-3 minutes. You can remove the eggs from the skillet for sunny-side up eggs, or flip them and cook them on the second side until your desired level of doneness is reached.
- To serve, divide the oatmeal between two bowls. Top each bowl with a fried egg and then sprinkle the tops of the eggs with salt, black and red pepper flakes. Add the asparagus, tomatoes and parsley. Serve immediately.