Name: Hearty Savory Oatmeal with Mushrooms, Spinach & Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Oatmeal Base:; 1 cup rolled oats; 2 cups vegetable broth (low sodium preferred); Savory Toppings:; 1 tbsp olive oil; 8 oz cremini mushrooms, sliced; 2 cloves garlic, minced; 3-4 cups fresh spinach; 2 large eggs; Flavor Boosters:; Salt, to taste; Black pepper, freshly ground, to taste; Pinch of red pepper flakes (optional); Finishing Touches:; 2 tbsp grated Parmesan cheese

Description

Hearty Savory Oatmeal with Sautéed Mushrooms, Spinach & a Fried Egg. A high-protein Mediterranean breakfast recipe for busy mornings, satisfying.

Ingredients

Scale

Oatmeal Base:
1 cup rolled oats
2 cups vegetable broth (low sodium preferred)
Savory Toppings:
1 tbsp olive oil
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
3–4 cups fresh spinach
2 large eggs
Flavor Boosters:
Salt, to taste
Black pepper, freshly ground, to taste
Pinch of red pepper flakes (optional)
Finishing Touches:
2 tbsp grated Parmesan cheese

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Instructions

Cook the Oats:: First things first, get your oats going. In a small saucepan, combine the rolled oats and vegetable broth. Bring it to a gentle simmer over medium heat, then reduce the heat to low, cover, and let it cook for about 5-7 minutes. You want them tender but still with a nice chew, not mushy! This is where I sometimes forget to stir and end up with a little sticky bottom, oops. Stir occasionally to prevent sticking, and add a splash more broth if it looks too dry.
Sauté the Mushrooms:: While the oats are simmering, grab a small non-stick skillet and heat a tablespoon of olive oil over medium-high heat. Add your sliced cremini mushrooms and let them cook, undisturbed, for a few minutes until they start to brown beautifully. This is crucial for flavor development! Don’t overcrowd the pan, or they’ll steam instead of sear. I’ve made that mistake too many times, ending up with pale, sad mushrooms. Once browned, add your minced garlic and cook for another minute until fragrant. Oh, the smell is just divine!
Wilt the Spinach:: Now for the greens! Toss the fresh spinach into the skillet with the mushrooms and garlic. Cook, stirring gently, until the spinach wilts down, which happens super fast. It’ll go from a mountain to a molehill in no time, honestly. Season with a pinch of salt and black pepper. This step always makes me feel like I’m being extra healthy, which is a win in my book!
Fry the Egg:: In the same skillet (or a separate one if you’re fancy), add another drizzle of olive oil. Crack an egg (or two!) into the hot oil. Fry it to your liking; I’m a runny yolk enthusiast, so I usually go for a sunny-side up or a quick over-easy. The edges should be a little crispy, and the yolk still gooey. This is the moment I sometimes break the yolk trying to flip it, but hey, it still tastes good!
Assemble the Savory Oatmeal:: Once your oats are cooked, give them a good stir. They should be creamy but still have some texture. Ladle the hot Savory Oatmeal with Sautéed Mushrooms, Spinach & a Fried Egg into a bowl. This is where the magic really starts to come together. The warmth of the oats is the perfect base for everything else we’re about to add. I love how the steam rises, carrying all those lovely savory aromas.
Garnish and Serve:: Top your Savory Oatmeal with Sautéed Mushrooms, Spinach & a Fried Egg mixture right onto the oats. Carefully slide that perfectly fried egg on top. Finish with a generous sprinkle of grated Parmesan cheese, a few red pepper flakes if you like a little kick, and a final grind of black pepper. Break that yolk, watch it ooze, and dig in! It’s such a satisfying sight, truly a breakfast masterpiece, even if my kitchen is still a bit messy.