Description
Switch up your breakfast routine with this Savory Oatmeal Breakfast Bowl!
Ingredients
- 2 cups Low Sodium Chicken Broth
- ¾ cups Old Fashioned Oats
- Dash Of Salt
- 1 Tablespoon Olive Oil
- 1 Tablespoon Unsalted Butter
- 8 ounces, weight Sliced Baby Bella Mushrooms
- Salt And Pepper, to taste
- 1 cup Fresh Baby Spinach
- 1 Egg
- ½ cups Cherry Tomatoes, Halved
Preparation
In a medium pot, bring chicken broth to a boil. Add oats, a dash of salt, and stir. Bring to a boil, then lower heat and simmer for about 5–7 minutes, or until oats are soft and most of the liquid is absorbed. Set aside.
In a medium skillet, heat olive oil and butter over low heat until butter is melted. Add mushrooms, season with salt and pepper, and saute for about 4–5 minutes, or until just tender.
Add spinach to same skillet and heat until wilted. Remove mushrooms and spinach to a separate plate.
In the same skillet, add a little more butter (if needed) and an egg. Fry or cook sunny-side up until your desired consistency.
Pour oatmeal into a bowl. Top with mushrooms, spinach, fried egg, and tomatoes. Serve immediately.
