Servings : bowl
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Ingredients
Instructions
- Bring a small pot of water to a boil. Lower in 2 large eggs and cook for 7 minutes, then move them straight to a bowl of ice water. Peel and halve just before serving.
- While the eggs cook, heat a large dry skillet over medium-high heat. Add 4 oz mixed mushrooms (oyster, cremini, and shiitake) with no oil and no salt and cook, stirring now and then, for 6 to 8 minutes. They'll release their water, it will cook off, and then they'll start to brown properly. Once they're as browned as you like them, add 1 tsp olive oil, a pinch of salt, and 1 thinly sliced garlic clove and cook for 1 minute more, until the garlic is golden and smells amazing. Remove to a plate.
- In the same skillet, heat the remaining 1 tsp olive oil with a pinch of chili flakes if you're using them. Add 2 cups baby spinach and toss for about 1 minute, just until wilted. Season with a pinch of salt and remove to the plate with the mushrooms.
- Pour 1¼ cups chicken bone broth into the skillet and bring it to a simmer, scraping up any browned bits from the mushrooms. Stir in ½ cup rolled oats and cook over medium heat, stirring often, for 5 to 6 minutes. They're done when most of the broth is absorbed and the oats are thick, creamy, and risotto-like: a spoon dragged through should leave a trail that slowly fills back in. Off the heat, stir in 2 tbsp finely grated parmesan. If they tighten up while you plate, loosen with a splash of broth or water.
- Spoon the oats into a bowl. Top with the mushrooms, spinach, and halved jammy eggs, then finish with your toppings of choice. My favorite combination: freshly cracked black pepper, a small handful of microgreens, a few good dashes of hot sauce, and a couple of drained pickled red onions
Cooking mushrooms in a dry pan first is always my preferred method. I learned it from a mushroom grower at a farmers market and have never gone back.
Make your own pickled red onions while the eggs cook. Stir 3 tbsp red wine vinegar, 3 tbsp hot water, ¼ tsp sugar, and a pinch of salt together in a small jar, add ¼ very thinly sliced small red onion, and let it sit for 15 minutes. They keep in the fridge for up to 1 week and they're good on basically everything, eggs, salads, tacos.
Nutrition
Notes
- Egg timing: 7 minutes for jammy, 8 to 9 minutes for soft but fully set, 10 to 11 minutes for hard-boiled. Straight from the fridge into boiling water, and don't skip the ice bath or they keep cooking.
- Meal prep: the oats reheat well with a splash of broth or water to loosen them. Cook the eggs fresh if you can; jammy yolks don't do great in the microwave.
- Gluten-free: oats are naturally gluten-free, but grab certified gluten-free oats if you're cooking for someone with celiac.