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Chef Megan Mitchell

Online Cookbook

Savory Oatmeal with Mushrooms, Roasted Broccolini and Sunny-Side Up Egg

  • Serves: 2
  • Complexity: medium
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Savory Oatmeal with Mushrooms, Roasted Broccolini and Sunny-Side Up Egg


  • Extra virgin olive oil
  • 8 ounces cremini mushrooms, halved and larger ones quartered
  • Salt and pepper, to taste
  • 1 bunch broccolini, ends trimmed
  • 1/2 tsp. red chili flakes
  • 2 garlic cloves, grated
  • 2 1/2 cups water
  • 3/4 cup steel cut oats, gluten free
  • 1/4 cup chives, finely minced
  • 1/4 cup freshly grated Parmesan cheese
  • 2 eggs, preferably organic


  1. Preheat oven to 400°F.

  2. In a medium sized skillet drizzle enough oil to coat the bottom of the pan. Bring up to heat over medium high. Add in the mushrooms and sauté until golden brown, about 8-10 minutes. Season with a sprinkling of salt and pepper. Remove from heat.

  3. Chop the broccolini into 1-inch pieces and place on a baking sheet. Drizzle with a little EVOO, asprinkle of salt and pepper and the chili flakes. Toss to coat. Roast for 12-15 minutes or until tender and lightly charred but still firm.

  4. While the broccolini roasts make the oatmeal. Bring a medium sauce pot up to heat over medium. Drizzle in a few tbsp. of EVOO and add in the grated garlic, cooking until fragrant and golden, about 1 minute. Next add in the water and a large pinch of salt. Bring to a boil.

  5. Once the water is boiling whisk in the oats then immediately reduce to a simmer. Cook for 15 minutes.

    To finish the oatmeal add a pinch of pepper, the chives and parmesan cheese. Stir to combine and keep warm while you make your eggs.

  6. In a small nonstick skillet drizzle 1-2 tbsp. EVOO and fry your eggs sunny-side up. To plate divide the oatmeal evenly between two bowls, top with some of the broccolini, mushrooms and a sprinkling of Parmesan cheese. Finish with the egg. Serve immediately.

    Recipe Courtesy of Megan Mitchell

    Watch me make it HERE!

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