This breakfast is a staple in our home! It all started in college with one of my best friends/roommates. She turned us onto the cheap breakfast or mostly college dinner of savory oatmeal. It started simple with sautéed mushrooms, salt, a drizzle of olive oil and a fried egg. Sometimes we’d throw other veggies we needed to use over top. We’d drench it in hot sauce and gobble it up whilst inevitably cramming for the next day’s tests.
In this version I’ve fancied it up a bit by adding a mushroom medley and poaching the egg rather than frying for that perfectly runny yolk. The key to this bowl is the runny yolk. It becomes like a sauce that makes the oatmeal so creamy. I also like to do a 1:1.5 ratio on oatmeal to water rather than 1:2 ratio. I find that it gets too mushy otherwise.
⅔ c. oats
2 c. mushrooms (I used a mix of cremini and bunapi mushrooms)
2 kale leaves
1 green onion (sliced)
Salt and pepper (to taste)
Crushed red pepper flakes (to taste)
Cook oats in 1 ⅓ c. water. Divide into two bowls. Drizzle lightly with olive oil.
Heat a cast iron skillet to medium high heat. Add a drizzle of olive oil. Line the pan with mushrooms, careful not to overcrowd. This will yield crispy browned mushrooms rather than mushy mushrooms. While the mushrooms are cooking bring a pot of water to a boil. Add a dash of vinegar to the water.
Return to the skillet and sauté the mushrooms on each side until golden. Top oatmeal with mushrooms.
Crack egg over a fine mesh sieve and into a small bowl. Poor out the runny egg whites and add the rest of the egg (thicker egg whites and yoke) to the small bowl. Repeat in a separate bowl with the other egg.
Return to the pot of water and turn the heat to a low simmer. Drop the eggs carefully, one at a time into the pot. Set timer for 3 minutes.
While the egg is cooking add the kale to the skillet and quickly sauté
When the timer goes off for the eggs, carefully remove the eggs with a slotted spoon and place on a paper towel. Carefully blot the water and add egg to the oatmeal bowl. Finally add the sautéed kale.
Finish by topping with green onions, salt, pepper, and crushed red pepper. Break the yoke and enjoy!