In 2000 when I was a freelance recipe developer for a PR firm, I suggested a book on oats and they scoffed. I’ve been writing recipes utilizing oats ever since - a great canvas for you to make so many delicious foods. I love adding veggies and eggs for a healthy, delicious breakfast (or dinner). I’m using oyster mushrooms for this, but use your favorite mushroom or roasted veggies. Getting your veggies crisp adds amazing texture!
Serves 2
For the oats:
1 cup rolled oats
2 cup water
2 tablespoons parmesan cheese
For the mushrooms:
2 tablespoon olive oil
8 ounces mushrooms
For the egg:
1 tablespoon olive oil
2 large eggs
For the oats:
In a small saucepan, combine the water and oats; and bring to a boil. Reduce the heat to medium and cook, frequently stirring (to make your oats extra creamy), until the oats are soft, about 5 minutes.
Remove from the heat and stir in the parmesan cheese.
For the mushrooms:
Heat the oil in a large cast iron skillet or saute pan over medium heat. When the oil ripples add the mushrooms and do nothing, don’t move them; just let them cook until they are super golden. If you are using oyster mushrooms, this will be about 5-6 minutes. If you are a worrier, yes you can take a look, but don’t flip them until they are golden brown. Just before flipping, add a sprinkling of salt and pepper and see if you need to add more oil to the pan. If so, add it now. Flip and continue cooking until the mushrooms are golden brown for another 5-6 minutes. Remove mushrooms from the pan.
For the eggs:
Add another tablespoon of oil using the same pan and heat over medium heat. Add in the eggs, season with salt and pepper; cook eggs to your desired doneness; for sunny side up - allow to cook until the white is set; for over-easy, flip the egg and cook until set briefly.
To serve:
Add oats to your bowl, top with mushrooms and eggs, and sprinkle with Za’atar.
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