Savory Oatmeal with Sautéed Mushrooms and Eggs
Serves 4
Ingredients
- 4 Tablespoons extra virgin olive oil
- 1 Cup brown mushrooms, sliced
- ½ Medium yellow onion, chopped
- 1 Cup old-fashioned rolled oats
- 2 Cups water
- 4 Ounces Parmesan cheese, grated (about 1 cup), divided
- 1 ¾ Teaspoons kosher salt, divided
- 1 ¼ Teaspoons black pepper, divided
- 4 Large eggs, poached
- 2 Tablespoons chopped fresh chives
Instructions
- 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.