- Calories 400
- Fat 21g
- Satfat 3.7g
- Monofat 8.7g
- Polyfat 3.8g
- Protein 16g
- Carbohydrate 39g
- Fiber 11g
- Sugars 4g
- Cholesterol 97mg
- Iron 3mg
- Sodium 413mg
- Calcium 228mg
Grilled Avocado and Chili-Spiced Egg Overnight Oats
Photo: Jamie Vespa
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.
How to Make It
Step 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.
Step 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.
Step 3
Divide chili pepper slices and sesame seeds evenly among each bowl. Drizzle ½ teaspoon olive oil over each bowl of oats.
