Preheat oven to 400°F.
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.
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.
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.
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.
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!
©2020 Megan Mitchell