Savoury Oatmeal with Mushrooms
Here’s the latest trend we’ve made savoury: oatmeal. The oats are cooked in water, as usual. But instead of flavouring it with cinnamon and raisins, we add mushrooms and ham and top it with a soft-boiled egg. This variation is so delicious, we haven’t tried any other!
Ingredients
- 2 cups (500 ml) water
- 1/4 tsp salt
- 1 cup (100 g) large-flake oats
- 4 oz (115 g) white ham, diced small
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) white mushrooms, sliced
- 4 green onions, thinly sliced, the white and green parts separated
- 4 eggs, at room temperature
Instructions
- In a small pot, bring the water and salt to a boil. Stir in the oats. Simmer over medium heat for 10 minutes. Season with pepper. Remove from the heat. Cover and let sit.
- Meanwhile, in a large skillet over high heat, cook the ham in the oil until lightly golden. Add the mushrooms and the whites of the green onions. Cook until the mushrooms are nicely golden, about 15 minutes. Add the green onions to the skillet. Season with salt and pepper.
- In a pot of simmering water, use a spoon to gently place the eggs. Cook for 6 minutes. Drain. Remove the shell without breaking the egg. Plunge in cold water to stop the cooking.
- Divide the oatmeal and mushroom mixture among 4 shallow bowls. Gently break the eggs over the bowls and then place the eggs on the oatmeal. Season with pepper.
Here’s the latest trend we’ve made savoury: oatmeal. The oats are cooked in water, as usual. But instead of flavouring it with cinnamon and raisins, we add mushrooms and ham and top it with a soft-boiled egg. This variation is so delicious, we haven’t tried any other!