Savory Oatmeal with Mushrooms, Spinach and Fried Egg

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: slice the mushrooms, finely dice the shallot, slice the garlic, grate the Parmesan, and wash and dry the spinach if needed. Put the water and milk in a saucepan and bring just to a gentle simmer over medium heat.

   250 g chestnut mushrooms, sliced1 small (40 g) shallot, finely diced2 cloves (8 g) garlic, finely sliced30 g Parmesan cheese, finely grated100 g baby spinach500 ml water200 ml whole milk
2. 2

   While the liquid heats, set a large frying pan over medium-high heat. Add the olive oil and butter for the topping. When the butter foams, add the mushrooms in a single layer as much as possible and leave them undisturbed for 2 to 3 minutes so they brown rather than steam.

   20 ml extra-virgin olive oil15 g unsalted butter250 g chestnut mushrooms, sliced
3. 3

   Stir the mushrooms, then add the shallot, garlic, thyme, salt, and pepper. Cook for 3 to 4 minutes until the shallot softens and the mushrooms are deeply golden at the edges. Add the spinach and toss just until wilted, about 1 minute. Transfer to a warm plate; keeping the topping separate preserves its texture for serving.

   1 small (40 g) shallot, finely diced2 cloves (8 g) garlic, finely sliced1 tsp (1 g) fresh thyme leaves2 g fine sea salt1 g black pepper100 g baby spinach
4. 4

   Rain the oats into the simmering milk and water while stirring. Add the salt and pepper, then cook over low to medium-low heat for 6 to 8 minutes, stirring often, until the oats are creamy and softly thickened. If they tighten too much before they are tender, add a splash of water. Stir in the Parmesan at the end for a glossy, savory finish.

   120 g rolled oats4 g fine sea salt1 g black pepper30 g Parmesan cheese, finely grated
5. 5

   Wipe out the frying pan if needed and return it to medium heat. Add the olive oil for the eggs, then fry the eggs until the whites are set and the edges are lightly crisp but the yolks are still runny, about 2 to 3 minutes. For neater eggs on camera, spoon a little hot oil over the whites instead of flipping.

   10 ml extra-virgin olive oil2 large eggs
6. 6

   Spoon the savory oats into warm bowls. Top with the mushrooms and spinach, then place a fried egg on each bowl. Finish with the remaining Parmesan, chili flakes, and lemon zest. Serve immediately while the oats are loose and creamy.

   10 g Parmesan cheese, finely grated1 g chili flakes1 tsp (2 g) lemon zest

Origin & History

Savory oatmeal has long been cooked in many cultures, though in the United States oats are more often associated with sweet breakfasts. Modern savory oat bowls grew in popularity as home cooks and cafes began treating oats more like polenta or risotto, pairing them with vegetables, cheese, and eggs. This version reflects that contemporary, comforting style of American home cooking.