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With eggs, roasted broccolini and mushrooms, turn oatmeal into more than just a breakfast dish.
Savory Oatmeal with Mushrooms, Roasted Broccolini and Sunny-Side Up Egg
8 ounces cremini mushrooms, halved or larger ones quartered
Salt and pepper, to taste
Extra virgin olive oil
1 bunch broccolini, ends trimmed
½ tsp. red chili flakes
2 garlic cloves, grated
2 ½ cups water
¾ cup steel cut oats
¼ cup chives, finely chopped
¼ cup freshly grated Parmesan cheese
2 eggs, preferably organic
Preheat oven to 400°F.
In a medium sized skillet drizzle enough oil to coat the bottom of the pan. Bring up to heat over medium high. Add the mushrooms and sauté until golden brown, about 8-10 minutes. Season with a sprinkling of salt. Remove from heat.
Chop the broccolini into 1-inch pieces and place on a baking sheet. Drizzle with a little EVOO, sprinkling of salt and pepper and the chili flakes. Toss to coat. Roast for 15 minutes or until tender and lightly charred.
While the broccolini roasts make the oatmeal. In a medium sized saucepot add 1 tbsp. of EVOO and bring up to heat over medium. Add in the grated garlic and cook until fragrant and golden. Next add in the water and a large pinch of salt. Bring to a boil.
Once the water is boiling add in the oats and reduce to a simmer, cooking for 15 minutes. To finish the oatmeal add a pinch of pepper, the chives and parmesan cheese. Stir to combine and keep warm while you make your eggs.
In a small nonstick skillet drizzle a little EVOO and fry your eggs sunny-side up. To plate divide the oatmeal between two bowls, top with some of the broccolini, mushrooms and a sprinkling of Parmesan cheese. Finish with the egg. Serve immediately.
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- Hi, I'm Megan Mitchell. Today I'm gonna show you that oatmeal is more than just a breakfast dish. I'm making savory oatmeal with broccolini and mushrooms topped with an egg. Let's get started. I developed this recipe because I was never a big fan of the traditional breakfast oatmeal, but I really wanted to like it so I added ingredients that I love, like cheese and a fried egg. Now guess who's a big fan of oatmeal? Me. Here's what you need for the recipe. Cremini mushrooms, broccolini, red chili flakes, steel-cut oats, garlic, chives, Parmesan cheese, and two eggs. Let's start on our broccolini. I'm gonna cut it into one-inch pieces. I'm gonna roast it, get nice and charred. Roasting brings out a little bit of the sweetness from the vegetable. Just tastes so much better when it's roasted. I know you're thinking, "What is savory oatmeal? "Why are you doing this to me?" But it's really, really good. It reminds me a little bit of a risotto, but with steel-cut oats. Little drizzle of extra-virgin olive oil. Salt. And pepper. Wanna make sure it's evenly coated. I'm gonna pop this in a preheated 400 degree oven for 10 to 15 minutes, just till they're charred, but still al dente. They should have a little bite to them. While my broccolini cooks, I'm going to cook my mushrooms. Gonna bring a cast iron skillet up to heat. Gonna trim the bottom of the mushrooms and then just cut 'em in half. The mushrooms add a nice meatiness to this dish. I'm gonna add a little extra-virgin olive oil to my pan, which is nice and hot. Add 'em in. I don't wanna mess with these too much. I want 'em to get a nice golden brown crust on them. And then I'll season them actually after they get that crust. Because if you add salt now, it sort of draws out the liquid from the mushroom. I want 'em nice and golden brown. Mushrooms have browned up nicely. I'm gonna season them with salt. And move them forward. Grab my pot to start making my oatmeal. Start by drizzling a little more olive oil in there. Bring it up to medium-high. And this is what's gonna flavor my savory oatmeal, garlic. Grate it directly in. This way it breaks down evenly. That garlic smells so good. I just wanna toast, saute my garlic. I do not want this to burn. If it turns black, start over again. Your whole dish will be bitter and no bueno. You don't want that. To this pot I'm gonna add two and 1/2 cups of water. Once it boils, I can add in my steel-cut oats. I'm gonna add a little salt. It's my flavoring liquid, my broth. While this comes up to a boil, I'm gonna chop my chives. Adds a nice mild onion flavor to this dish and a little pop of green. And my water's boiling. I'm gonna add my steel-cut oats. Reduce it to a simmer. You don't have to keep a crazy eye on it, but you do wanna check on it every couple of minutes. You don't want the oatmeal to stick to the bottom and burn or scald or anything like that. And I think my broccolini might be ready. Broccolini is cooked perfectly. My oatmeal has thickened up nicely. Gonna add my chives. Some Parmesan cheese. Ooh, this is so pretty. This is a really fancy oatmeal. Gonna add a little salt and pepper. Finish it off. Add a little pinch of red chili flakes to my oatmeal. Give it a little spice. I want this to have as much flavor as possible. Okay, I'm gonna move it aside, keep it warm, and finish up with my egg. Olive oil. Salt and pepper. Let's plate this baby up. Some oatmeal. Oh yeah. If you don't like oatmeal, this will make you like oatmeal. Mushrooms. Some of the broccolini. And then top with the sunny-side-up egg. And just 'cause I wanna, I'm gonna put a little olive oil over it and maybe do a little Parmesan cheese, 'cause that's how I roll. ♫ And I do it like this Mm. Look at that. Savory oatmeal. The charred broccolini, the sauteed mushrooms, the sunny-side-up egg on this savory oatmeal just ties it all in together. This is proof that you don't just have to have oatmeal for breakfast. You can have it for lunch and dinner. You'll enjoy this. Get cooking.