2 cups water
1 cup quick-cooking oats
2 tablespoons butter
¼ cup chopped (bias-cut) asparagus
¼ cup sliced fresh mushrooms
Salt and pepper to taste
1 tablespoon extra-virgin olive oil
2 tablespoons shaved Parmesan cheese
1 tablespoon fresh thyme leaves
SAVORY PARMESAN-THYME OATMEAL WITH FRIED EGGS
- In 2-qt saucepan, bring water to a boil. Add oats and a pinch of salt; stir. Reduce heat; simmer until oats are tender, about 5 minutes.
- Meanwhile, in nonstick skillet, melt 1 tablespoon of the butter over medium heat. Add asparagus and mushrooms; cook and stir until tender. Remove from skillet; cover to keep warm.
- In same skillet, heat remaining 1 tablespoon butter. Carefully break each egg into skillet (or break in custard cup, one at a time, and slide into skillet). Cook until whites are set and yolks are just slightly runny. Remove from heat; season with salt and pepper.
- Stir asparagus and mushrooms into oatmeal. Spoon into two bowls; top each with a fried egg. Drizzle with oil; sprinkle with cheese and thyme.