Savory Oatmeal Egg Bowl with Creamy Oats and Poached Eggs

1In a medium saucepan, bring 2 cups of water (2 cups) to a boil.

2Add 1 cup of rolled oats (1 cup) and 1/4 teaspoon of salt (¼ teaspoon) to the boiling water (2 cups). Stir well and reduce the heat to low.

3Cook the oats for about 5 minutes, stirring occasionally, until they are creamy and have absorbed most of the water (2 cups). If you prefer a thinner consistency, add a little more water (2 cups) and stir.

4While the oats are cooking, fill a separate saucepan with water (2 cups) and bring it to a gentle simmer over medium heat.

5Crack the 2 large eggs (2 large) into small bowls or ramekins, being careful not to break the yolks.

6Once the water (2 cups) is simmering, gently slide the eggs (2 large) into the water (2 cups), one at a time. Poach the eggs (2 large) for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.

7While the eggs (2 large) are poaching, stir 1 tablespoon of butter (1 tablespoon) into the cooked oats for added creaminess. Season with black pepper (¼ teaspoon) to taste.

8Once the eggs (2 large) are done, use a slotted spoon to carefully remove them from the water (2 cups) and drain any excess water (2 cups).

9To assemble the bowl, spoon the creamy oats into a serving bowl, top with the poached eggs (2 large), and sprinkle with additional salt (¼ teaspoon) and pepper if desired.

10For extra flavor, add grated cheese (¼ cup), sliced avocado (¼), and fresh herbs on top of the eggs (2 large).