RECIPES
Savory Oatmeal with Shiitake Mushrooms, Spinach and Poached Eggs
by Livestrong_Recipes | Jan 30, 2019
Photo Credit: Sarah Gim/ thedeliciouslife.com
- PREP
- 20 m
- COOK
- 15 m
- TOTAL
- 35 m
"Oatmeal is basically the base of a grain bowl and can be topped with anything you want — including all the delicious savory things that typically go on a regular grain bowl," says Sarah Gim @thedelicious. Gim puts a very-Instagrammable (and protein-packed) egg on top so that the yolk can be stirred into the oatmeal to make it thicker. You can top your bowl with whatever else your heart desires, including spinach, caramelized onions or mushrooms.
INGREDIENTS
SERVES 2
- 1/2 cup Steel Cut Oats
- 1 1/2 cups Stock, Vegetable
- 1/4 tsp Kosher Salt
- 2 Large Grade AA Eggs
- 1/4 cup Onion, Diced White
- 1/4 cup raw brown mushrooms
- 1/2 cup cooked spinach
- 1 tbsp Extra Virgin Olive Oil
DIRECTIONS
1
Put steel cut oats and vegetable stock or water in a pot and bring to a boil on the stove top. Reduce heat to simmer and cook, stirring frequently, until oats are cooked through and soft and most of the liquid has been absorbed, about 12 minutes. If liquid oats become too thick or dry in the pot, add more vegetable stock or water, a few tablespoons at a time.
2
Season with kosher salt and distribute cooked oats to serving bowls.
3
While oats are cooking, poach 2 large eggs.
4
Top each bowl of oats with caramelized onions, sauteed mushrooms, and fresh baby spinach. Add any other suggested toppings.
5
Nestle a poached egg into the center of the toppings in each bowl. Drizzle eggs with olive oil, add flaky sea salt and fresh cracked pepper.
6
Suggested optional toppings: pickled onions, sliced scallions, other fresh greens like julienned kale, roasted vegetables, pesto, avocado
