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With eggs, roasted broccolini and mushrooms, turn oatmeal into more than just a breakfast dish.
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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