Garlicky S’chug Oats with Roasted Mushrooms and Poached Eggs

garlicky-schug-oats-with-roasted-mushrooms-and-poached-eggs_compressed

Serving Size 4

Ingredients

  • 1/2 pound Mushrooms — sliced
  • 3 tablespoons Olive oil
  • 1 1/4 cups Old-fashioned rolled oats
  • 1 tablespoon SupHerb Farms Fusions® S’chug
  • 3/4 teaspoon Salt and pepper — divided
  • 2 tablespoons SupHerb Farms Garlic Minced
  • 1/2 cup Parmesan cheese — grated
  • 4 Eggs — poached
  • 2 Green onions — sliced

Categories

Preparation

  1. Preheat oven to 425°F. Toss together mushrooms, olive oil, and 1/2 tsp each salt and pepper. Arrange on parchment paper lined baking sheet. Bake for about 15 minutes or until golden brown and tender.
  2. Meanwhile, in saucepan, bring 2 1/2 cups water to boil. Stir in oats, SupHerb Farms Fusions® S’chug, garlic, and remaining salt and pepper. Reduce heat to low; cook, stirring occasionally, for 12 to 15 minutes or until tender. Cover and let stand for 2 minutes. Stir in Parmesan.
  3. Divide among 4 bowls. Top each serving with mushrooms, poached egg and green onions.
  4. Serve these versatile savory oats as a satisfying breakfast-for-dinner if desired.