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5 from 1 vote
Comforting Savory Cheesy Lemony Oatmeal
Servings: 6 People
Author: Rezel Kealoha
Ingredients
  • 1 Cup Steal Cut Oats I Used Bobs Redmill
  • 1 Tablespoon Garlic Ghee I Used 4th and Heart
  • 8 Cups Bone Broth or Your choice of Stock
  • 1/2 Cup Shredded Cheddar Cheese
  • 1 Bunch Kale
  • 1/2 Pound Shrip deviend and shelled
  • 1 Clove Garlic crushed and diced
  • 1/2 Teaspoon Chilli Powder
  • 1 Teaspoon Garlic Ghee
  • 6 Eggs
  • 1/4 Cup White Vinegar
  • Salt and Pepper
  • 1/2 Cup Green Onions sliced thinly
  • 1 Lemon cut into wedges
  • Olive Oil
Instructions
  1. For The Oatmeal

    Place the oatmeal and ghee in a sauce pan and cook for 5 minutes to toast the oats slightly.  Add in all the stock and on medium to low heat and bring to a boil.  Turn down the heat to low and stir until the oats have broken down and softened.  This will take up to an hour. 

    Once the oatmeal is cooked add in the cheese and stir to melt in.  Season with salt and pepper to taste. 

  2. For the Kale

    Pre-heat oven to 250 degrees.  While the oats are cooking tear the kale from the stems and rip into small pieces.  Wash and dry thoroughly.  Place the kale in a sheet pan and bake for 30 minutes.  Take out and set aside.

  3. For the Shrimp

    While the oats and kale are cooking season the shrimp with salt, pepper, chili powder and place in a pan with the ghee and garlic.  Cook on each side for about 2 minutes on medium to high heat.  Set aside.

  4. For the Eggs

    You have two options just pan fry sunny side up or poach the eggs.  To poach the eggs bring water to a boil in a sauce pan and add in the vinegar.  Break each egg into a bowl and once the water gets to a running boil use a spoon to swirl the water and then place one egg in.  Stir around the egg to wrap the egg whites around the yolk and cook for about 4 minutes.  Repeat for each egg and set aside.

  5. To Serve

    Dress the crispy kale with olive oil and salt and pepper.  Divide the oatmeal into 6 bowls and place the kale around the bowl followed by the shrimp and place the egg in the middle.  Garnish with the green onions and drizzle with olive oil.  Finish with a little more salt and pepper and a squeeze of fresh lemon.  Enjoy!