SAVOURY BREAKFAST OATS WITH A TANGY SUNFLOWER LEMON SAUCE
As much as I enjoy my weekday granola breakfasts, I love our leisure weekend mornings. Slow wake up, extended pj time, and ample time to concoct something awesome to eat. I've been thinking about savoury oats for a little while now, and decided to just jump right in and try it out. The combination of nutty, hearty steel cut oats, a perfectly runny egg and tangy lemon sauce was divine. Next time you reach for your oats in the morning, ditch the cinnamon and brown sugar and try something new!
SAVOURY BREAKFAST OATS WITH A TANGY SUNFLOWER LEMON SAUCE // serves 4
1 cup steel cut oats
1 avocado, chopped
2 green onions, sliced thinly
black sesame seeds, to garnish
for the sauce...
1/3 cup sunflower seeds, soaked for 15 minutes
juice from 1 lemon
1 tsp dijon
pinch of salt
1 tsp olive oil
What to do:
In a medium size pot, combine the oats with 3 cups of water. Bring to a boil, reduce to a simmer, and cook, partially covered, for 30-35 minutes. Resist the urge to stir the oats while they are cooking.
While the oats are cooking, prep your onions and avocado.
To make the sauce, combine all the ingredients in a magic bullet and pulse until smooth. Add water in small increments to reach desired consistency.
Once the oats are ready, heat a small amount of butter in a pan over medium heat. Fry your eggs as you like them.
To assemble, place a scoop of oats on the plate. Top with sauce, egg, avo, onions and some seeds to garnish. Drizzle more sauce on top.