Savoury Oats with Mushrooms & Egg
Take your oats from breakfast to lunch with this savoury number!
Serves 2|Takes 20 minutes
1 tsp extra virgin olive oil
1 shallot, finely diced
120g mushrooms sliced
1 tsp white wine vinegar
120g Flahavan’s organic jumbo oats
350mls chicken broth or stock
20g grated parmesan cheese
50g natural yogurt
2 boiled eggs cut in half
1 tbsp chopped fresh flat-leaf parsley
Salt and pepper to taste
Heat the oil in a wide heavy bottomed saucepan or medium sized frying pan over medium to high heat. Add the shallots and cook for 1 minute until they start to turn translucent, then add mushrooms and cook for another 3 minutes.
Add the vinegar and cook for a further 2 to 3 minutes, stirring and scraping, until the mushrooms are moist and there’s a little liquid in the bottom of the pan.
Lower heat to low and add in the oats, then half of the chicken broth and stir with a wooden spoon. As the oats absorb the liquid and cook add a bit more add a bit more of the broth – similar to making a risotto, stirring the mix the whole time.
When all the liquid has been added and the oats fully cooked, which takes approximately 10 – 12 minutes, add in the yogurt, cheese and gently fold until thoroughly incorporated. Season to taste with salt and pepper.
Divide among 2 serving dishes and top with the sliced eggs and parsley.