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Grilled Avocado and Chili-Spiced Egg Overnight Oats

Photo: Jamie Vespa

2 servings

A grilled avocado elevates this flavorful overnight oats bowl with its charred flesh and cool, creamy interior. Crowned with a 6-minute egg and garnished with spicy chili flakes, this savory breakfast will keep you satisfied 'til lunchtime.


  • Cooking spray
  • 1/2 ripe avocado
  • Basic Overnight Oats
  • 1 room temperature egg
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 chili pepper, sliced thin
  • 1/2 teaspoon sesame seeds (optional)
  • 1 teaspoon extra-virgin olive oil

Nutrition Information

  • calories 400
  • fat 21 g
  • satfat 3.7 g
  • monofat 8.7 g
  • polyfat 3.8 g
  • protein 16 g
  • carbohydrate 39 g
  • fiber 11 g
  • sugars 4 g
  • cholesterol 97 mg
  • iron 3 mg
  • sodium 413 mg
  • calcium 228 mg

How to Make It

  1. Heat a grill-pan over medium-high. Generously coat pan and avocado with cooking spray. Place avocado on grill pan, flesh-side down, and cook 4-5 minutes, rotating once halfway through, until deep char marks appear. Remove skin and slice in half, either crosswise or lengthwise. Place one half on top of each bowl of oats.
  2. Bring 2 quarts water to a boil in a medium saucepan over medium-high. Gently place egg in water and cook 6 minutes. Remove with a slotted spoon and place in a bowl of cold water. Let stand 2 minutes. Remove shells gently and slice in half. Sprinkle evenly with salt and crushed red pepper flakes. Place one half inside or on top of each piece of grilled avocado.
  3. Divide chili pepper slices and sesame seeds evenly among each bowl. Drizzle ½ teaspoon olive oil over each bowl of oats.