By Claire DiMaggio
In a large pot, bring the low-sodium vegetable broth (or water) to a boil over medium-high heat.
Add the steel-cut oats to the boiling broth. Reduce heat to low, cover, and let it simmer for about 25-30 minutes, stirring occasionally until the oats are tender and creamy. Season with salt and black pepper to taste.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for about 6-8 minutes, stirring occasionally, until the mushrooms are tender and lightly browned. Season with a pinch of salt and black pepper.
Remove the skillet from heat and fold in the baby spinach until wilted. Transfer the sautéed mushroom and spinach mixture to a bowl and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Crack the eggs into the skillet and cook to your desired doneness. A soft, runny yolk is ideal, which typically takes about 3-4 minutes.
Once the oats are ready, remove them from the heat. Stir in the optional grated Parmesan cheese until melted and creamy.
Serve the steel-cut oats in bowls. Top each serving with the sautéed mushrooms and spinach, and a soft egg.
Garnish with sliced scallions and an additional sprinkle of black pepper. Enjoy warm.
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By Claire DiMaggio
This Breakfast Brunch Vegetarian recipe is ready in 40 minutes and features steel-cut oats, low-sodium vegetable broth or water, mushrooms (sliced) and other delicious ingredients. Contains 380 calories total.
In a large pot, bring the low-sodium vegetable broth (or water) to a boil over medium-high heat.
Add the steel-cut oats to the boiling broth. Reduce heat to low, cover, and let it simmer for about 25-30 minutes, stirring occasionally until the oats are tender and creamy. Season with salt and black pepper to taste.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for about 6-8 minutes, stirring occasionally, until the mushrooms are tender and lightly browned. Season with a pinch of salt and black pepper.
Remove the skillet from heat and fold in the baby spinach until wilted. Transfer the sautéed mushroom and spinach mixture to a bowl and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Crack the eggs into the skillet and cook to your desired doneness. A soft, runny yolk is ideal, which typically takes about 3-4 minutes.
Once the oats are ready, remove them from the heat. Stir in the optional grated Parmesan cheese until melted and creamy.
Serve the steel-cut oats in bowls. Top each serving with the sautéed mushrooms and spinach, and a soft egg.
Garnish with sliced scallions and an additional sprinkle of black pepper. Enjoy warm.
Calories per Serving: 380
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