Savory Oatmeal with Mushrooms, Parsley, Eggs and Avocado

Ingredients

• Oats5 tablespoon (50 g)
• Water1/2 glass (125 ml)
• Egg1 count (55 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Avocado1/4 count (60 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place the egg in a pot filled with boiling water and boil for 8 - 10 minutes. Next, drain and peel.

2. 2

   Step 2

   Meanwhile, place the oats in a pot filled with water (three times the specified amount of oats). Add more water if required and bring to medium heat.

3. 3

   Step 3

   Stir constantly for about 3-4 minutes until boiling or once the oats have absorbed the liquid. Remove from heat.

4. 4

   Step 4

   Mince the garlic with the parsley and slice the mushrooms.

5. 5

   Step 5

   Place a pan over high heat. Once heated, add the oil.

6. 6

   Step 6

   Add the garlic and mushrooms with a pinch of salt and stir-fry for 4 minutes over medium heat.

7. 7

   Step 7

   Add the cooked oats and parsley. Season to taste with salt and pepper and stir for a few minutes.

8. 8

   Step 8

   Peel the avocado and cut into wedges.

9. 9

   Step 9

   In a bowl serve the oats with mushrooms. Serve with the avocado and egg.

10. 10

    Step 10

    Optional: Add a pinch of flaxseed for garnish.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Savory Oatmeal with Mushrooms, Parsley, Eggs and Avocado can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.