Savory Oatmeal with Mushrooms and Egg
A hearty and comforting bowl of savory oatmeal, topped with sautéed mushrooms, tender spinach, and a fried egg. A nutritious and flavorful breakfast or light meal for two.
Cook the oatmeal
In a medium saucepan, combine 1 cup rolled oats and 2 cups water or vegetable broth. Add 1/8 teaspoon salt. Bring to a gentle simmer (cook gently just below boiling, with small bubbles) over medium heat. Reduce the heat to low, cover, and cook for 5-7 minutes, stirring occasionally, until the oats are tender and most of the liquid has been absorbed. Simmer means to cook gently just below boiling, with small bubbles.
💡 Pro Tips:
- •Cooking with broth adds more savory flavor to the oatmeal.
- •Stirring occasionally prevents sticking to the bottom.
Cook mushrooms and spinach
While the oatmeal cooks, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 cup sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and tender. Stir in 1 clove minced garlic and cook for 1 minute until it smells pleasant (fragrant). Add 2 cups fresh spinach and cook, stirring, for 1-2 minutes until the spinach wilts (becomes soft and droopy). Remove from heat. Fragrant means it smells good and aromatic.
💡 Pro Tips:
- •Browning mushrooms adds depth of flavor.
- •Cook spinach quickly to keep its vibrant color.
Cook the eggs
In a small non-stick skillet, heat 1 teaspoon olive oil over medium heat. Crack 2 large eggs into the skillet. Cook for 3-5 minutes, until the whites are set and the yolks are cooked to your liking (such as sunny-side up, over easy, or scrambled). Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
💡 Pro Tips:
- •Cooking eggs separately allows for customized doneness.
- •Use a non-stick pan to prevent sticking.
Assemble and serve
Divide the cooked savory oatmeal evenly between two serving bowls. Top each bowl with the sautéed mushrooms and spinach mixture. Drizzle each bowl with 1 tablespoon soy sauce (use tamari for gluten-free) and 1 teaspoon sesame oil. Place 1 cooked egg on top of each bowl. Garnish with 2 tablespoons thinly sliced green onions. Serve immediately.
💡 Pro Tips:
- •Serving immediately ensures all components are warm and fresh.
- •Green onions add a fresh, mild onion flavor.
- Medium saucepan (for oatmeal)
- Medium skillet (for mushrooms/spinach)
- Small non-stick skillet (for eggs)
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a gluten-free dish, ensure you use certified gluten-free rolled oats and tamari instead of regular soy sauce.
- 💡You can add a pinch of red pepper flakes to the mushrooms for a touch of heat.
- 💡Experiment with other savory toppings like crumbled bacon (changes vegetarian tag), shredded cheese (changes dairy-free tag), or avocado slices.
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