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

by Livestrong_Recipes  |  Feb 7, 2017

Savory Kale Oatmeal with Poached Eggs, Lemon Zest & Tomato Rose
  1. PREP
  2. 20 m
  • COOK
  • 10 m
  • TOTAL
  • 30 m

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.

INGREDIENTS

SERVES 4

  • 2 Plum Tomato
  • 4 Free Range Brown Eggs
  • 2 1/2 cups Low Sodium Vegetable Broth
  • 2 medium scallions
  • 1/4 tsp Black Pepper
  • 1/8 tsp red pepper flakes
  • 1 cup Whole Grain Rolled Oats (Old Fashioned)
  • 2 1/2 oz Baby Kale
  • 1 1/2 tsp Grated lemon zest
  • 3/4 tsp Sea Salt
  • 2 tsp Extra Virgin Olive Oil

DIRECTIONS

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.
5 PC: Jackie Newgent