Savory Cast Iron Oatmeal with pickled egg, avocado and kale

Savory Cast Iron Oatmeal with pickled egg, avocado and kale

I had this idea to make a super bowl smoothie bowl: beautifully arranged berries (raspberry, blueberries) battling it out against an artful splash of rich green kale. I’ve never made a smoothie bowl, I’ve made a smoothie, I’ve topped plain yogurt with things, but these pretty pretty bowls elude me. Does anyone who is not a food photographer actually make things that way? The second problem is that I’m cold, it is damp and chilly and I want comfort and I want it quick and I want it in one pan. This is all to say that I don’t expect you to put your kale and your avocado just so, a dapple here, a sprinkle there. I hope that you disperse things evenly because you are not trying to make your oatmeal look like an eagle (or a patriot, I’m not taking sides on this one.)

We are all winners here. Though the inspiration for this was a bit wonky (seriously, how did I get from a smoothy bowl to savory cast iron oatmeal?) I am delighted with the result- balanced, good for you, one pan, no plate!

This could easily be vegan if you sub oil for the butter and eliminate the cheese (or use one of those nut cheeses I hear are delicious and I would totally try if I wasn’t allergic), I would use vegetable broth if I went the vegan route to add another layer of flavor. What about that egg? Sub pickled something- beets? onion?

I suspect most of you do not have charnushka seeds on hand but you should! I love them instead of sesame seeds on baked goods and soba noodles, and, turns out they are also delicious with pickled eggs (which you also probably don’t have laying around, hard boiled sprinkled with vinegar would work but if you have the time to pickle the egg please do, it adds that little something to take it to wow) and savory oatmeal. I buy mine from Penzeys, they often have excellent deals on shipping and free gifts with purchase.

This is a single serving but there is absolutely no reason why it couldn’t be doubled or tripled, sheet pan anyone? Anyone? Bueller?

Savory Cast Iron Oatmeal with pickled egg, avocado and kale

ingredients

• 1/2 cup rolled oats (I actually used some sort of variety of rolled oats and grains that was given to me by a friend, he gave me a lot so it’ll be awhile before I test this with just thick cut oats, my usual go to)
• 1 cup water or broth
• 1/2 cup finely chopped white or yellow onion
• 1 Tbsp unsalted butter
• 1 tsp fresh rosemary, minced
• 1 cup julienned kale
• shredded hard cheese like Parmesan or Romano
• 1/2 tsp charnushka seeds
• 1/2 an avocado sliced
• optional egg, pickled is delicious but hard boiled works too

instructions

1. preheat oven to 350F
2. soak oats in broth or water
3. add onions and butter to a well seasoned 6” cast iron pan over medium heat and cook until everything begins to brown then add the rosemary and sauté for just a minute more add the oats and water and stir to combine, taste for seasoning adding a pinch of salt and pepper if desired and then bake uncovered for 10-15 minutes (this part might vary wildly depending on what sort of oats you use)
4. remove from oven and top with greens and parmesan, return to oven for 3-5 more minutes until  the greens wilt and the cheese melts
5. remove from oven and top with avocado and charnushka seeds and an egg

Savory Cast Iron Oatmeal with pickled egg, avocado and kale

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Prep Time 5 mins

Cook Time 18 mins

Total Time 23 mins

Course Breakfast

Ingredients

  

• 1/2 cup rolled oats I actually used some sort of variety of rolled oats and grains that was given to me by a friend, he gave me a lot so it’ll be awhile before I test this with just thick cut oats, my usual go to
• 1 cup water or broth
• 1/2 cup finely chopped white or yellow onion
• 1 Tbsp unsalted butter
• 1 tsp fresh rosemary minced
• 1 cup julienned kale
• shredded hard cheese like Parmesan or Romano
• 1/2 tsp charnushka seeds
• 1/2 an avocado sliced
• optional egg pickled is delicious but hard boiled works too

Instructions

 

• preheat oven to 350F
• soak oats in broth or water
• add onions and butter to a well seasoned 6” cast iron pan over medium heat and cook until everything begins to brown then add the rosemary and sauté for just a minute more add the oats and water and stir to combine, taste for seasoning adding a pinch of salt and pepper if desired and then bake uncovered for 10-15 minutes (this part might vary wildly depending on what sort of oats you use)
• remove from oven and top with greens and parmesan, return to oven for 3-5 more minutes until the greens wilt and the cheese melts
• remove from oven and top with avocado and charnushka seeds and an egg

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