Inspired by their love of food and passion for health and wellness, our Test Kitchen team launched a Wellness Camp at our headquarters this January, dedicated to teaching Williams-Sonoma employees about little things we could all do to improve our diets and overall sense of well-being. All month, we’ll be sharing some of their favorite tips, from healthy recipe hacks to cooking techniques to small substitutions that make a big difference. Follow along with us on the blog and on Instagram @williamssonoma #wswellness.
Our Test Kitchen cook Sandra Wu describes herself as a creature of habit when it comes to breakfast. “Most mornings, I gravitate towards the same two things for breakfast: a ham, egg and cheese English muffin sandwich, or an egg scramble with cheese and veggies,” she says. “When I want to incorporate more fiber, I’ll have oatmeal with some dried fruit and nuts, but I never feel completely satisfied. I always crave something salty afterwards.” Her solution? Savory oatmeal. Cooked like rice porridge or polenta with savory flavorings, oatmeal can be a filling, healthy breakfast. “Recently, I substituted chicken broth for water, added some greens and herbs, and topped the oatmeal with a fried egg and a smidgeon of smoked trout for protein. A drizzle of extra-virgin olive oil (good monounsaturated fat!) finished things off and kept me full until lunchtime.”
4 cups low-sodium chicken broth
2 cups old-fashioned rolled oats
Kosher salt and freshly ground pepper, to taste
1 cup baby spinach or arugula
2 green onions, thinly sliced
4 fried eggs
4 ounce fillet smoked trout, flaked
Dill fronds, for garnish
Extra-virgin olive oil, for drizzling
In a saucepan, bring the chicken broth to a boil over medium-high heat. Add the oats, reduce the heat to medium-low, and simmer until the oats are tender and most of the liquid is absorbed, 10 to 12 minutes. Season with salt and pepper and stir in the spinach until just wilted. Stir in half of the green onion.
Divide the oatmeal among 4 bowls. Top each with a fried egg and smoked trout, garnish with remaining green onion and dill, and drizzle with olive oil.