Ingredients
- 1 cup rolled oats
- 2 cups vegetable stock
- 1 tablespoon olive oil
- 250g button or Swiss brown mushrooms, sliced
- 1 garlic clove, finely grated
- 2 cups baby spinach
- 1 tablespoon butter
- 1 1/2 teaspoons Chooki's Original Chicken Salt
- 2 eggs
- 1 tablespoon chopped parsley
Difficulty: Easy | Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 2 | Dietary: Vegetarian
This is winter breakfast with a bit more backbone. Creamy oats, browned mushrooms and a runny egg do the heavy lifting, then Chooki's Original Chicken Salt brings that chip-shop savoury hit without making it fussy.
- 1 cup rolled oats
- 2 cups vegetable stock
- 1 tablespoon olive oil
- 250g button or Swiss brown mushrooms, sliced
- 1 garlic clove, finely grated
- 2 cups baby spinach
- 1 tablespoon butter
- 1 1/2 teaspoons Chooki's Original Chicken Salt
- 2 eggs
- 1 tablespoon chopped parsley
Step 1: Simmer the Oats
Put the oats and vegetable stock in a small saucepan over medium heat. Simmer for 8 to 10 minutes, stirring often, until thick and creamy. Add a splash of water if it tightens up too much.
Step 2: Brown the Mushrooms
While the oats cook, heat the olive oil in a frying pan over medium-high heat. Add the mushrooms and cook for 6 to 7 minutes until golden at the edges, then stir in the garlic, spinach, butter and Chooki's Original Chicken Salt for the last minute.
Step 3: Fry the Eggs
Push the mushroom mix to one side or use a second pan. Fry the eggs over medium heat for 3 to 4 minutes, until the whites are set and the yolks are still soft.
Step 4: Serve It Up
Spoon the oats into bowls, pile the mushrooms and spinach on top, then finish each bowl with a fried egg and parsley.
Tip: Season the mushrooms while they are still hot so the butter grabs the chicken salt properly.
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