Vegetarian · 15 min
Savory Oatmeal with Soft-boiled Egg, Avocado, Fresh Herbs & Sesame
- 15 min
- 2–6 servings
- 489 kcal / serving
Creamy, savory oatmeal rounded out with soft eggs, avocado, and fresh herbs. It’s a quick weeknight bowl that balances texture and brightness.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 16 fl ozchicken or vegetable broth
- ¼ small bunchcilantro
- 2eggs
- ½ small bunchgreen onions (scallions)
- avocados
From the pantry: black pepper, oats, quick cooking, salt, sesame seeds, toasted sesame oil
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1avocado
- ¼ small bunchcilantro
- ½ small bunchgreen onions (scallions)
- avocados
Dairy, eggs & chilled
- 2eggs
Pantry & dry goods
- 16 fl ozchicken or vegetable broth
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| cilantro | ¼ small bunch | ½ small bunch | 1 small bunch |
| eggs | 2 | 4 | 6 |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a small saucepan with water, add the eggs, and bring to a boil over high heat; reduce to a simmer and cook for 4 minutes, then cool the eggs under cold water or with ice.
- In a separate small saucepan, add a pinch of salt and the broth, bring to a boil, then stir in the oats, lower the heat to medium-low, cover, and simmer 3–5 minutes until creamy.
- While the oats cook, rinse the cilantro and green onions, and pat dry.
- Trim the ends of the green onions, then slice them crosswise into 1/4-inch pieces at a slight angle.
- Separate cilantro leaves from the stems, discard the stems, and mince the leaves.
- Halve and pit the avocado, slice it thinly still in the skin, then scoop out the slices.
- Peel and halve the soft-boiled eggs.
- Spoon the oatmeal into bowls, top with the eggs, avocado, green onions, and cilantro; finish with sesame oil, sesame seeds, and a pinch of salt and pepper to taste.
Two tips
- Make ahead: boil the eggs ahead and refrigerate peeled for up to 1 day.
- Serving idea: swap cilantro for parsley or add a small drizzle of sesame oil from the pantry if you like.
Nutrition per serving
- Calories
- 489 kcal
- Protein
- 19 g
- Carbs
- 42 g
- Fat
- 30 g
- Fiber
- 12 g
- Sodium
- 157 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.