By Andy Lam
In a saucepan, bring 250 ml of water to a boil. Add the rolled oats and a pinch of salt. Reduce heat to low and let it simmer for about 5 minutes, stirring occasionally until the oats are cooked and the water is absorbed.
In a skillet, heat 1 tsp of olive oil over medium heat. Add the sliced mushrooms and cook until they are golden and have released their moisture, about 5 minutes. Season with a pinch of salt and pepper.
Add the baby spinach to the skillet with the mushrooms and sauté for another 2 minutes until the spinach is wilted. Turn off the heat.
Poach the egg by bringing a pot of water to a gentle simmer. Crack the egg into a small bowl, and then gently slide it into the simmering water. Cook for 3-4 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon and drain on a paper towel.
To assemble, place the cooked oats in a serving bowl. Top with the sautéed mushrooms and spinach, and then place the poached egg on top.
Sprinkle grated Parmesan over the egg and season the whole dish with some salt and pepper to taste. Serve immediately.
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This Breakfast Savory Vegetarian recipe is ready in 20 minutes and features rolled oats, large egg, mushrooms and other delicious ingredients. Contains 317 calories total.
In a saucepan, bring 250 ml of water to a boil. Add the rolled oats and a pinch of salt. Reduce heat to low and let it simmer for about 5 minutes, stirring occasionally until the oats are cooked and the water is absorbed.
In a skillet, heat 1 tsp of olive oil over medium heat. Add the sliced mushrooms and cook until they are golden and have released their moisture, about 5 minutes. Season with a pinch of salt and pepper.
Add the baby spinach to the skillet with the mushrooms and sauté for another 2 minutes until the spinach is wilted. Turn off the heat.
Poach the egg by bringing a pot of water to a gentle simmer. Crack the egg into a small bowl, and then gently slide it into the simmering water. Cook for 3-4 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon and drain on a paper towel.
To assemble, place the cooked oats in a serving bowl. Top with the sautéed mushrooms and spinach, and then place the poached egg on top.
Sprinkle grated Parmesan over the egg and season the whole dish with some salt and pepper to taste. Serve immediately.
Calories per Serving: 317
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