Savory Oatmeal with Mushrooms and Egg
Creamy rolled oats simmered in vegetable broth with wilted spinach, topped with browned mushrooms, Parmesan, and a perfectly cooked egg.
Prep: 10 min · Cook: 20 min · Yield: 2 · Method: Stovetop
Ingredients
- 2 tablespoons olive oil
- 8 ounces mushrooms
- 1 clove garlic
- 1 cup rolled oats
- 2.5 cups vegetable broth
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 2 cups spinach
- 2 large eggs
- 0.25 cup parmesan cheese
Cooking instructions
- Wipe the mushrooms clean and slice them. Mince the garlic. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until browned and their moisture has evaporated. Stir in the garlic and cook for 30 seconds. Transfer the mushrooms to a plate. (about 8 min) — Medium-high heat
- Pour the vegetable broth into a medium saucepan and bring it to a simmer. Stir in the rolled oats, salt, and black pepper. Reduce the heat to medium-low and cook for 5 minutes, stirring occasionally, until the oats are tender and creamy. (about 6 min) — Medium-low heat
- Stir the spinach into the oats and cook for 1 to 2 minutes, until wilted. Remove the saucepan from the heat and stir in half of the Parmesan. (about 2 min) — Medium-low heat
- Wipe out the skillet if needed and heat the remaining 1 tablespoon olive oil over medium heat. Crack in the eggs, cover, and cook for 3 to 4 minutes, until the whites are set and the yolks reach your preferred doneness. For food safety, cook until the yolks are firm, reaching 160°F. (about 4 min) — Medium heat
- Divide the oatmeal between two bowls. Top each with browned mushrooms, an egg, and the remaining Parmesan. Serve immediately. (about 1 min) — Not applicable