Kick breakfast up a notch with easy + delicious savory oatmeal bowls, chock full of fresh veggies and rich runny eggs. Gluten-free, dairy-free + vegetarian.
While the veggies are cooking, cook your eggs. I recommend poaching for 2 minutes in simmering water with 1 tablespoon white vinegar. Or you can fry the eggs. Cook them however you prefer them, though I recommend leaving the yolks runny.
Split the sauteed veggies over the two cooked oatmeal bowls. Top each bowl with 2 eggs. Add avocado slices and cherry tomatoes. Season with salt, pepper and red pepper flakes. Enjoy!