Oatmeal goes savory in this Mexican breakfast bowl that is loaded with cheese, beans, guacamole, and topped with a runny egg.
Prepare one serving of steel cut oatmeal according to package directions and season with salt. (A quarter cup of oats yields about 1 cup of cooked oatmeal).
Make your 6-minute egg while your oatmeal cooks. Bring a saucepan of water to a rolling boil. Lower the egg gently into the water with a slotted spoon. Boil the egg for EXACTLY 6 minutes and plunge into a bowl of ice water. Peel the egg.
Scoop oatmeal into a bowl and top with guacamole, black beans, salsa, tomatoes, cheese, scallions, cilantro, hot sauce. Cut the 6-min egg in half and place on top and season the bowl with salt and pepper to serve.