Savory Pesto Oatmeal Bowl

Directions

• Prepare the Eggs: Place eggs in a saucepan and cover them with water. Bring to a boil, then cover the pan and remove it from the heat. Let the eggs sit for 10 to 12 minutes. Once cooked, transfer them to a bowl of ice water to cool. Peel and slice in half.
• Make the Pesto: In a food processor, combine kale leaves, basil, sunflower seeds, garlic, olive oil, lemon juice, salt, and pepper. Process until smooth and creamy. Adjust seasoning to taste.
• Cook the Oatmeal: In a small saucepan, combine oats and broth. Bring to a boil over high heat, then reduce to a simmer. Cook, stirring occasionally, until the oatmeal thickens, about 5 to 7 minutes. If your broth is low sodium, add salt to taste.
• Assemble the Bowls: Divide the cooked oatmeal between two bowls. Top each bowl with sliced avocado, a generous dollop of pesto, and the sliced hard-boiled eggs.
• Finish and Serve: Sprinkle chia seeds over each bowl. Serve immediately and enjoy!