Poached Egg Bowl in 25 Minutes

Instructions:

1. In a medium pot, melt the butter over medium heat. Stir in the oats to lightly toast them for 1 minute until they smell nutty.
2. Pour in the vegetable broth, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until the oats are creamy but still hold their shape.
3. Fill a deep saucepan with water and add the vinegar and salt. Bring to a very light simmer (tiny bubbles at the bottom, not a rolling boil).
4. Crack each egg into a ramekin. Gently slide the egg into the water. Cook for 3 minutes for a jammy center or 4 minutes for a more set yolk.
5. Remove eggs with a slotted spoon and let them drain on a paper towel for 30 seconds.
6. Divide the savory oats evenly among four bowls. Top each with a handful of fresh greens, avocado slices, and toasted pumpkin seeds.
7. Drizzle with olive oil and fresh lemon juice, then top each bowl with two poached eggs.