Prep Time 10 mins
Cook Time 20 mins
Rest Time 2 mins
Total Time 32 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 90  C
Servings: 2
Best Season: All Seasons
Description

A warm and satisfying bowl of Savory Oats with Garlic Mushrooms & Poached Egg makes the perfect protein-packed breakfast or light dinner. Creamy oats are simmered with herbs, topped with buttery garlic mushrooms, and finished with a perfectly poached egg that adds a silky richness to every bite.

Ingredients
    For the Savory Oats:
  • 1 cup rolled oats
  • 2 cups water or vegetable broth
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper (freshly ground)
  • 0.5 tsp olive oil
  • 0.25 tsp dried thyme
  • 1 tbsp nutritional yeast (optional, for umami flavor)
    • For the Garlic Mushrooms:
  • 1 tbsp unsalted butter
  • 1 tsp olive oil
  • 2 cups mushrooms (button, cremini, or mixed)
  • 2 cloves garlic, minced
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp fresh parsley (chopped)
    • For the Poached Eggs:
  • 2 large eggs
  • 1 tbsp white vinegar (for poaching water)
  • Water (enough to fill a medium saucepan)
    • Optional Garnish:
  • 0.5 tsp chili flakes
  • 1 tbsp grated Parmesan cheese
  • Extra chopped parsley
Instructions
    Prepare the Savory Oats
  1. 1
    In a small saucepan, bring water or vegetable broth to a simmer. Stir in the rolled oats, salt, pepper, thyme, olive oil, and nutritional yeast if using. Cook on low heat, stirring occasionally, for about 10–12 minutes until the oats are thick and creamy. Cover and let rest for 2 minutes.
    2. Sauté the Garlic Mushrooms
  2. 2
    While the oats cook, heat a skillet over medium heat. Add the butter and olive oil. Once melted and hot, add the mushrooms and sauté for 5–6 minutes until browned and tender. Add the minced garlic, salt, and pepper, and cook for another 1–2 minutes. Finish with fresh parsley. Set aside.
    3. Poach the Eggs
  3. 3
    Bring a medium saucepan of water to a gentle simmer (around 90°C). Add white vinegar. Crack each egg into a small bowl. Swirl the water to create a whirlpool and gently drop in the egg. Cook for 3–4 minutes until the white is set but the yolk is still soft. Remove with a slotted spoon and place on a paper towel to drain.
    4. Assemble the Dish
  4. 4
    Divide the oats between two bowls. Top with the garlic mushrooms, carefully place a poached egg on each serving, and finish with chili flakes, parsley, and optional Parmesan.
Note

Make it vegan: Use plant-based butter for the mushrooms and skip the egg or replace it with tofu scramble.

Add veggies: Toss in spinach, kale, or zucchini with the mushrooms for extra nutrients.

Storage: The oats and mushrooms can be stored separately in the fridge for up to 3 days. Poach eggs fresh for best results.

Broth boost: Use bone broth or mushroom broth instead of water for added depth.

Keywords: savory oats, healthy breakfast, garlic mushrooms, poached egg, quick meal
Read it online: https://petitepanini.com/recipe/savory-oats-with-garlic-mushrooms-poached-egg-recipe/