Mushroom Oats with Eggs Recipe

How to make Mushroom Oats with Eggs


  1. To prepare the mushroom topping, place ½ tablespoon olive oil into a small frying pan over a medium-high heat. Add the mushrooms and fry briskly for 4-5 minutes or until they’re tender and coloured. Season and set aside. If using minced garlic, add halfway through cooking. If using garlic salt, add at end of cooking and mix through.
  2. To prepare the savoury oats, place the stock and remaining oil into a small saucepan and bring up to the boil. Add the oats and cook for 4 minutes, stirring regularly. Take off the heat, stir in half of the cheese and season with salt and pepper. Rest for 4 minutes, covered with a lid or foil.
  3. Place the oats into 2 bowls and top each with half of the mushrooms and a soft boiled egg. Sprinkle with the remaining cheese and scatter with basil leaves.

Tip: This is best prepared when you want to eat it, as the mixture loses its runny, yielding texture if left too long.

Optional: Try swapping the parmesan for fetta, ricotta cheese or tasty cheese.