Every Helping
Sign in

Lunch recipe · from the recipe book

Savory Oat Bowls with Jammy Eggs and Herb Sauce

Creamy, lightly cheesy savory oats topped with jammy eggs, garlicky mushrooms and kale, and a bright, tangy parsley-dill yogurt sauce.

Savory Oat Bowls with Jammy Eggs and Herb Sauce

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 3 cups720 gWater
  • 1 cup240 gLow-sodium chicken broth
  • ⅓ cup grated30 gGrated Parmesan
  • 8 large400 gEggs
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gOlive oil
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 1 tbsp15 gLemon juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the herb sauce first: in a small bowl, stir the Greek yogurt, parsley, dill, lemon juice, one third of the salt and half of the black pepper. Chill until serving.
  2. Bring a large pot of the water to a boil, gently lower in the eggs and cook 7 minutes, until the whites reach 160°F (71°C) and the yolks are jammy. Lift them into a bowl of cold tap water; keep the hot water in the pot.
  3. Pour off all but enough of that hot water to measure back out later? No—simply discard it, wipe the pot dry, and set it over medium-high heat with the olive oil.
  4. Add the mushrooms and cook 6 minutes until browned, then add the garlic and kale with another third of the salt and cook 3 minutes until the kale wilts. Transfer the vegetables to a plate.
  5. In the same pot, bring the water and chicken broth to a boil, stir in the oats, and simmer 5 minutes, stirring, until creamy.
  6. Stir the Parmesan, the remaining third of the salt and the remaining half of the black pepper into the oats.
  7. Peel and halve the eggs. Divide the oats among 4 bowls, top with the mushrooms and kale and the eggs, and spoon the herb sauce over each.

Check labels: Gluten-free when you buy old-fashioned rolled oats and low-sodium chicken broth labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book