Lower East Side Deli-Style Savory Oatmeal
Un porridge salé, inspiré des saveurs des bagels new-yorkais, avec saumon fumé et avocat.
Ingredients
- 1 cup steel-cut oats
- 3 cups water
- ¼ teaspoon kosher salt
- 2 tablespoons olive oil
- ¼ cup chopped red onion
- 2 tablespoons capers, drained
- 4 ounces smoked salmon or lox
- 1 ripe avocado, sliced
- 2 tablespoons everything bagel seasoning
- Fresh dill for garnish
- Lemon wedges for serving
Instructions
- In a medium saucepan, bring water to a boil. Add steel-cut oats and salt, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally until creamy but still chewy.
- While oats cook, heat olive oil in a small skillet over medium heat. Add red onion and sauté until softened, about 3-4 minutes.
- Divide cooked oats between bowls and top with sautéed onions, capers, smoked salmon, and avocado slices.
- Sprinkle with everything bagel seasoning and garnish with fresh dill.
- Serve with lemon wedges for a bright finish.
Notes
- Prep time : 5 M
- Cook time : 20-25 M
- Total time : 25-30 M
NYC Breakfast Hack: Prep the oats the night before using the “flash cooking” method. Bring the oats and water to a boil, then remove from heat, cover, and let them sit overnight. In the morning, reheat for just 5-10 minutes before adding toppings.