Say goodbye to your sweet oatmeal breakfast because you are about to experience a paradigm shift. I get the same reaction from most everyone I tell about my all-time favorite breakfast. “Egg in your oatmeal??” You bet. And it’s a delicious, salty concoction.
Two years ago, my cousins from New York introduced me to this concept. I got the recipe from my cousin PC, who got the recipe from his brother Double-A, who in turn got the recipe from his ex lady. Thus began the history of a two year love affair with oatmeal-egg. Since then, I have evolved the dish many times over, but the basics are still the same: oatmeal, egg, and anything else your healthy heart desires. Before I go into the recipe, however, I want to tell you a brief story about yours truly.
I was never technically overweight, but I did carry an extra 20 to 30 pounds for the greater part of my 20s. I was always very active with soccer, snow sports, triathlons, hiking, cycling, you name it, but I never seemed to be able to get rid of those extra pounds, and I never felt quite fit enough. About two years ago, I read an article on sugar and refined carbs. After some brief research on the toxic effects of sugar, I decided to cut most if not all sources of it: juice, soft drinks, candy, sweets, pasta overloads, and breakfast cereals…. especially breakfast cereals. The research also led me to increase my fiber intake. Fiber is essential to a healthy body, there is no substitute for it. It was around the same time that my cousins introduced me to oatmeal-egg, and with this single recipe I cut most of my sugar intake and dramatically increased fiber. I believe all things happen for a reason, even if we are not aware of it at the time.
Fast forward to now. I am 25 lbs lighter (lost it within the first 6 months of cutting sugar), maintained it for over a year now, and feel better than I did in my 20s (I am 31 as of this post). I partly attribute it to oatmeal-egg, partly to drinking my Kombucha, and partly to general awareness of what I put in my body. More on that later… but for now, here is the sugar-stomping, fiber-boosting, party-in-my-tummy, oatmeal-egg recipe.
You don’t have to include all of these items, and you can substitute anything else that you think may add to it:
- 1/2 cup thick rolled oatmeal (please, no instant and no flavored oatmeal. I opt for Bob’s Red Mill Organic Thick Rolled. Buy it on Amazon for way cheaper!)
- 2 eggs
- handful of kale
- 1 chopped tomato and/or tomatillos
- 1/2 small onion
- handful of chopped mushrooms
- handful of string beans (I like the dragon tongue variety)
- minced jalapeño
- 1/2 avocado
- garden herbs (cilantro, basil, etc)
- Olive oil, salt, pepper, cayenne to taste
General directions (prep and cooking time < 15 minutes):
First, I throw the oatmeal in a small pot and add water until it’s just covered. I add some olive oil and a generous amount of salt and set it to medium heat. I use pink salt for extra nutrients. While the oatmeal is cooking, I chop some kale and add it on top. The steam from the water will soften the kale.
Set a frying pan to medium, add olive oil and crack a couple of eggs. I usually fry the onions, string beans, and/or mushrooms next to the eggs at the same time.
When the veggies are ready, I transfer them on top of the kale. When the oatmeal starts to stick to the bottom of the pan, it’s cooked. I take it off the heat and give it a quick mix with the spatula.
When the eggs are done, the cooking is done. I set the oatmeal on a plate and place the eggs on top. I top it off with the jalapeño and herbs, and place the tomatoes and avocado to the side. That’s my ginger-honey kombucha making a cameo.
I don’t eat this every morning. But when I do, I’m usually not hungry until dinnertime. That of course also depends on my activity level (am I building a table today, chasing squirrels for fun, or writing a blog post?)
That’s it! It’s simple and easy, and not only does this look and taste fresh and delicious, but you will feel that way also.