A quick and satisfying savory oatmeal bowl featuring creamy avocado and a perfectly cooked egg atop warm oats, delivering a nutritious breakfast around 400 calories.
If oats are too thick after cooking, stir in a splash of water or broth to loosen. Use fresh eggs for best poaching results. Avocado ripeness is key: should be slightly soft but not mushy. Season at the end to preserve brightness of lemon juice and richness of olive oil. Can substitute steel-cut oats (longer cooking time) or use cauliflower rice for low-carb version.
Keywords: savory oatmeal, healthy breakfast, egg and avocado, quick breakfast, low calorie oatmeal, nutritious oatmeal bowl