Savory Oatmeal with Poached Eggs, Spinach and Kimchi

It's hard for to get excited about oatmeal for breakfast. On a cold morning, a warm bowl of oatmeal can be just fine, topped with a happy helping of brown sugar. But when you're craving something hearty and savory, there's a whole new take on oatmeal that might surprise you. 

We're not the first to jump on the savory oatmeal bandwagon, but by combining recipes from a few trusted sources, we've found the recipe that's just right for our Sunday brunch table. And let's be honest, it's less about the oatmeal, and more about the toppings. We used spinach (fresh here, have also used wilted), thyme sauteed mushrooms, kimchi (from a jar - because who has time to DIY?), and of course a poached egg or two - cooked medium for that yummy runny yolk.

SAVORY OATMEAL WITH POACHED EGGS, SPINACH AND KIMCHI

Cooking Time: 30-40 minutes

Servings: 2

1 tbsp coconut oil
1.5 cups rolled oats
2 1/2 cups boiling water
4 sprigs of thyme
1 tbsp olive oil
1 small package of baby bella mushrooms (~1 cup), washed & quartered
1/2 shallot, diced
1 cup fresh spinach, raw or 2-3 cups lightly wilted based on preference
1/2 cup prepared kimchi
Sriracha or hot sauce of your choice (optional)
Salt & Pepper to taste

  1. melt coconut oil in pan over medium heat
  2. boil water in a kettle 
  3. add oats and toast until fragrant, about 5 minutes
  4. add 2 1/2 cups boiling water to pot with oats, reduce heat to simmer
  5. add 2 sprigs of thyme to pot, cover and let simmer until desired consistency (~7 minutes)
  6. when oats are finished remove from heat, remove thyme sprigs and keep covered to stay warm until ready to plate
  7. while oats are cooking, heat a skillet with olive oil over medium heat
  8. once oil is heated and coats the pan, add shallots and let simmer for 1 minute, then add mushrooms
  9. halfway through cooking, add thyme leaves, a punch of salt & pepper
  10. once cooked, set mushrooms aside
  11. if desired, move mushrooms to one side of the pan and add spinach to the other to wilt - set aside when done
  12. while mushrooms and oats are cooking, bring water to a boil in a small pot 
  13. one at a time, poach eggs to your desired firmness (I prefer runny yolks)
  14. plate half the oats, spinach, mushrooms and kimchi into each bowl - add poached eggs as they’re done
  15. finish with a few grinds of freshly grated pepper and sriracha or your favorite hot sauce over the eggs (if desired) 

TIP: for perfectly poached eggs, add a tablespoon of distilled vinegar to water while boiling, break the egg into a ramekin or small dish, swirl the water with a spoon to make a whirlpool and pour the egg into the center of the whirlpool. Remove from water with a slotted spoon onto a clean dry towel. 

Adapted from recipes from here and here.

 

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