Savory Oatmeal with Sautéed Mushrooms and Eggs

Serves 4


  • Heat 2 tablespoons extra virgin olive oil in a medium skillet over medium-high. Add 1 cup sliced mushrooms and sauté until tender. Then remove and set aside. Heat the leftover oil in the skillet, add onion and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in oats; cook for 1 minute. Add water and bring to a boil. Reduce heat to medium, and simmer, stirring often, until oats are tender, about 8 minutes. Remove from heat.
  • Stir ¾ cup cheese, ¾ teaspoon salt, and ¼ teaspoon pepper into oats mixture. Spoon ½ cup of oats mixture into each of 4 serving bowls; top each with ¼ cup mushrooms and 1 poached egg. Sprinkle evenly with remaining 1 teaspoon each salt and pepper, and top evenly with remaining ¼ cup cheese. Sprinkle evenly with chives.

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