Savory Oats With Roasted Red Pepper Sauce, Baby Bro

Name: Savory Oats With Roasted Red Pepper Sauce, Baby Broccoli And Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the oats; 2 tablespoons grass fed butter; 3 tablespoons finely chopped shallot; 1 cup old fashioned rolled oats; 2 cups vegetable stock, warmed; grated cheese*; kosher salt to taste; For the red pepper sauce; 1 very large roasted red pepper; 1 cup raw, unsalted whole cashews; 2-4 tablespoons filtered water; dash white pepper; kosher salt and hot sauce to taste

Servings: persons

For the oats
2 tablespoons grass fed butter
3 tablespoons finely chopped shallot
1 cup old fashioned rolled oats
2 cups vegetable stock, warmed
grated cheese*
kosher salt to taste
For the red pepper sauce
1 very large roasted red pepper
1 cup raw, unsalted whole cashews
2-4 tablespoons filtered water
dash white pepper
kosher salt and hot sauce to taste

1
Soak cashews in water at least four hours.
2
Drain cashews and continue to rinse until the water runs clear (this step is really important).
3
Drain red pepper and pat dry. Throw it in the blender with the cashews, white pepper and 2T water.
4
Blend until smooth and add more water if needed.
5
Season with salt and hot sauce (I used maybe 1/2 teaspoon sriracha) to taste. Your red pepper sauce is done! You'll have some leftover, but it's great as a dip for raw vegetables or tossed with shells and cheese.
6
To make oats, melt butter in a small pot over medium heat. Add shallot with a big pinch of salt and cook until translucent and slightly soft, about three minutes.
7
Add oats to pan and make sure they are evenly coated with butter. Stir them around until they are toasted, about five minutes (you'll know they're done when they have the faint smell of popcorn).
8
Pour in vegetable stock and boil until oats are cooked through.
9
Grate in cheese to taste, then add more salt if needed. Serve immediately; this does not keep well. For this I really like a hard, nutty cheese like parmesan or pecorino, but a sharp white cheddar would be good, too. I used some Thomasville Tomme from Sweet Grass Dairy since I had it on hand. The amount of cheese you use will depend on the type, so taste as you go.
10
Steam baby broccoli and follow these instructions for poaching your eggs: https://www.youtube.com/watch?v=nIaQBa7QtRM

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the oats, 2 tablespoons grass fed butter, 3 tablespoons finely chopped shallot, 1 cup old fashioned rolled oats, and more.

Yes, Savory Oats With Roasted Red Pepper Sauce, Baby Broccoli And Poached Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savory Oats With Roasted Red Pepper Sauce, Baby Broccoli And Poached Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions