Description
A delightful twist on traditional oatmeal featuring earthy mushrooms and a perfectly poached egg, making it a comforting and nutritious dish for breakfast or brunch.
Ingredients
Scale
- 1 cup rolled oats
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 2 eggs
- Fresh herbs for garnish (optional)
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Add the rolled oats and a pinch of salt. Reduce the heat to low and simmer for about 5-7 minutes, stirring occasionally, until the oats are creamy and have absorbed most of the liquid. Remove from heat and set aside.
- While the oats are cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and thyme, seasoning with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and their edges are crisp.
- In a separate pot, fill it with water and bring it to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide each egg into the center of the whirlpool. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on a paper towel.
- Once the oats are cooked, divide them into bowls. Top each bowl with sautéed mushrooms, ensuring an even distribution. Carefully place a poached egg on top of each serving. Season with additional salt and pepper if desired. Serve immediately, allowing the yolk to break and cascade over the oatmeal and mushrooms for a rich, flavorful experience.
Notes
- Store leftovers in an airtight container in the refrigerator, keeping poached eggs separate until ready to eat.
- To reheat, warm the oatmeal in the microwave or on the stove, adding a splash of broth or water to restore creaminess.
- For a vegan option, replace the poached egg with avocado slices or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg
Keywords: oatmeal, mushrooms, poached egg, breakfast, brunch, healthy recipe