This photo doesn’t do this meal justice. It can really be breakfast, lunch or dinner. I am a big fan of slop. Indian slop, Mexican slop, Turkish slop, it seems like every culture has their own version of some mushy grain or bean
- 1 handful spinach
- 1 cup cooked steel-cut oats *
- 1 spoon greek yogurt
- 1 egg
- 1 tbsp dijon mustard
- 2 tsp capers
- 1/2 tomato
- cracked black pepper
- drizzle balsamic vinegar (optional)
- cook an egg to your liking (I like sunny side up or poached)
- slice spinach and tomato
- in a bowl stir together oats, yogurt and mustard (sometimes I sub sriracha)
- add spinach and tomatoes (or whatever other vegetable fixings you’d like)
- slip the egg on top and top with capers, pepper and balsamic
*For events like this, I like to keep some cooked steel cut oats on hand. I cook them in advance and keep them in the fridge- they keep for about a week. They’re super versatile; use them for sweet or savory mush meals like this or sprinkle them over salads to make them a little more substantial.
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