Garlicky S’chug Oats with Roasted Mushrooms and Poached Eggs
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
- Categories: Middle Eastern, Yemeni
- Ingredients: Bowl, Breakfast, Egg, Grains, Vegetarian
Preparation
- 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.
- 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.
- Divide among 4 bowls. Top each serving with mushrooms, poached egg and green onions.
- Serve these versatile savory oats as a satisfying breakfast-for-dinner if desired.
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