7 Savory Oatmeal Recipes for a Satisfying Breakfast

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Poached Egg and Mushroom Oatmeal

Eggs and oatmeal might seem like two very different breakfast options, but surprisingly they make the perfect pair! This recipe gives you ample room to express your creativity by adding your favorite seasonings and other sautéed vegetables to the mix. Take this breakfast to the next level with a sprinkle of grated cheese or a drizzle of hot sauce.

Ingredients (for 2 people):

For the oatmeal:

• 1 cup rolled oats
• 2 cups water or vegetable broth
• Salt and pepper to taste

For the toppings:

• 2 large eggs
• 1 cup mushrooms, sliced
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
2. Stir in the rolled oats and reduce the heat to low.
3. Simmer the oats, stirring occasionally, for about 5-7 min. or until they reach your desired consistency.
4. Season with salt and pepper to taste. Keep warm while preparing the toppings.
5. In a skillet, heat 1 tbsp of olive oil or butter over medium-high heat.
6. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 5-7 min. Season with salt and pepper to taste and set aside.
7. Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (optional) to help the eggs set.
8. Crack each egg into a small bowl or ramekin.
9. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide one egg into the center of the whirlpool. Repeat with the second egg.
10. Poach the eggs for about 3-4 min. for a runny yolk, or longer if you prefer a firmer yolk.
11. Remove the eggs with a slotted spoon and drain on a paper towel.
12. Divide the cooked oatmeal between two bowls and top each bowl with an equal portion of fried mushrooms.
13. Place a poached egg on top of the mushrooms in each bowl and garnish with chopped fresh parsley.
14. Serve immediately while warm, and enjoy!