Grilled Avocado and Chili-Spiced Egg Overnight Oats
Photo: Jamie Vespa
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
How to Make It
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.
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.
Divide chili pepper slices and sesame seeds evenly among each bowl. Drizzle ½ teaspoon olive oil over each bowl of oats.