Savory oatmeal is one of my favorite underrated breakfasts. People are skeptical about it, but once they try it, they will quickly fall in love.
1 cup steel cut oats
3 cups water
1 cup vegetable stock
1 tablespoon butter
8 oz. cremini mushrooms
1 inch fresh ginger, peeled and minced
Dash of soy sauce
Pinch of red pepper flakes
- In a medium pot, add water and stock and bring to a simmer. Add steel cut oats and turn heat down to low. Let oats simmer until they are tender, about 30 minutes. Stir regularly and add more water if the pot looks dry at any point.
- For mushrooms, add butter to a large skillet. Slice mushrooms and add to the skillet. Cook over medium heat until the mushrooms lose their liquid and cook down, about 5 minutes. Then add ginger and a dash of soy sauce. Remove from heat.
- For soft-boiled eggs, bring an inch of water to a rapid boil in a pot with a lid. Gently add eggs to the water (they wont be covered, it’s fine). Return cover and let the eggs cook rapidly for 6.5 minutes. Then drain eggs and rinse with cold water for 30 seconds. Then carefully peel eggs starting with the fatter end of the egg.
- Once oats are done, stir in half of the diced mushrooms. Divide oatmeal between bowls and top with extra mushrooms, scallions, and egg. Enjoy!