Savory Oatmeal with Fried Egg

MEAL TYPE: Breakfast

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegetarian

MAKES 2 SERVINGS

If you’ve only ever eaten oatmeal with raisins and cinnamon, this savory version will introduce you to a whole new world of possibilities. The oats and spinach provide fiber to stabilize your blood sugar, while the olive oil and sesame oil offer healthy fats. Topped with a protein-rich egg, this hearty breakfast bowl has become our favorite thing to eat before a adventure or marathon work day. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

1 cup old-fashioned oats (gluten free, if preferred)

3 Tbs. extra-virgin olive oil, divided

1/8 tsp. crushed red pepper flakes

6 ounces mixed mushrooms, such as shiitake, chanterelle, or button, roughly chopped

1 cup spinach

2 Tbs. low-sodium tamari or soy sauce, plus more for serving

2 eggs

1 Tbs. sesame oil

Minced cilantro, for serving

Pepper, for serving

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INSTRUCTIONS

In a large saucepan, bring 2 cups of water to a boil. Add the oats, reduce the heat to low, cover, and simmer until fully cooked, about 10 minutes. (Times will vary depending on your specific brand of oats)
Meanwhile, in a medium skillet set over medium heat, warm 1 ½ tablespoons of the olive oil. Add the scallions and crushed red pepper flakes. Cook, stirring often, until the scallions start to soften, about 4 minutes. Add the mushrooms and continue to cook, stirring often, until the mushrooms start to soften and brown, about 8 minutes. Reduce the heat to low and stir in the spinach and tamari sauce. Cook, stirring often, until the spinach wilts, about 1 minute. Remove the skillet from the heat.
In a small nonstick skillet set over medium heat, warm the remaining 1 ½ tablespoons olive oil. Crack the eggs into the skillet and cook until the whites are set and the yolks are cooked to your liking, about 3 to 7 minutes depending on your preference.
Meanwhile, divide the oats between two bowls. Top with the mushroom-spinach mixture and drizzle with the sesame oil and additional tamari sauce. Top each bowl with a fried egg and garnish with the cilantro and pepper. Serve immediately.

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