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Turmeric-Poached Egg Overnight Oats

Photo: Jamie Vespa

2 servings

Adding turmeric to the poaching liquid imparts a deep golden hue and warming spice to the egg. This savory overnight oats recipe invites a meaty umami burst with pancetta and crunchy bits of pistachios. Garnish with microgreens for a wispy finish.


  • 2 teaspoons ground turmeric
  • 2 teaspoons distilled white vinegar
  • 2 eggs
  • 3/4 ounce diced pancetta
  • Basic Overnight Oats
  • 1 tablespoon shelled unsalted pistachios, roughly chopped
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 393
  • fat 18.6 g
  • satfat 5 g
  • monofat 3.9 g
  • polyfat 3.7 g
  • protein 21 g
  • carbohydrate 36 g
  • fiber 8 g
  • sugars 4 g
  • cholesterol 197 mg
  • iron 4 mg
  • sodium 494 mg
  • calcium 238 mg

How to Make It

  1. Pour 2 inches of water into a large saucepan and bring to a boil. Reduce heat and bring water to a low simmer; stir in vinegar and turmeric. Crack an egg into a small bowl, and gently slide egg into water. Repeat with remaining egg. Cook until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate and let drain.
  2. Heat a small skillet over medium-high. Add pancetta and cook, 4-5 minutes, until crispy.
  3. Place 1 egg on top of each bowl of overnight oats. Sprinkle pancetta and pistachios evenly over oats. Sprinkle black pepper evenly over each egg.