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Savory Kale Oatmeal with Poached Eggs, Lemon Zest & Tomato Rose

Savory Kale Oatmeal with Poached Eggs, Lemon Zest & Tomato Rose
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Prep Time: 20 min Serves: 4
Cooking Time: 10 min Yield: 2 oatmeal bowls
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Even though you’ll be using old-fashioned oats, nothing else about this recipe is “old”! This savory oatmeal is prepared with seasoned vegetable broth, baby kale, tomatoes and lemon zest. It’s also topped with poached free-range eggs for a meal that bursts with protein, fiber and vitamin C.



1. Peel the tomatoes with a paring knife, kind of like you’re peeling the skin off apples; roll up each tomato peel to form a rose; set aside. Finely chop the remaining portion of the tomatoes.
2. Fill a large deep skillet with 2 inches of water; bring to a boil over high heat. Reduce heat to medium-low, crack eggs directly into the water, cover, and poach until the white part of the eggs become opaque. Remove the eggs using a slotted spoon to a rimmed plate.
3. Meanwhile, bring broth, chopped tomatoes, scallions, black pepper, and hot pepper flakes to a boil in a medium saucepan over high heat. Reduce heat to medium, add the oats and kale, and stir occasionally until fully cooked, about 5 minutes. Stir in the lemon zest and salt.
4. Transfer oatmeal to wide pasta-style bowls. Top with the poached eggs and tomato roses, drizzle with the olive oil, adjust seasoning, and serve.

PC: Jackie Newgent


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