Say hello to this super tasty savory oatmeal dish topped with an irresistible combo of crispy shallots and mushrooms, sour cream, fresh dill, and a soft-boiled egg. Plus, I’ve added a sprinkling of Everything but the Bagel seasoning.
This hearty porridge is a pantry-friendly, easy-to-make, amped-up version of the traditional Jewish barley and mushroom soup recipe. It’s great for breakfast but also substantial enough for dinner.
Savory Oatmeal with Poached Eggs and Mushrooms
If you’ve never tried savory oatmeal, you’re in for a treat. Steel-cut oats have a similar chewy texture and nutty taste to grains like barley and farro. This makes using them in grain-based dishes a great option — especially if you’re trying to limit gluten in your diet. Or oatmeal is all you have in your pantry!
Plus, preparing this savory steel-cut oatmeal is so, so easy! All you need to do is use vegetable broth (along with 2 tablespoons of soy sauce) in lieu of water when making the oatmeal. Then just add the prepared toppings. And that’s it. So simple, right?
Savory Oatmeal Recipe Tips
Here are some other things to keep in mind when making this dish:
- To make this dish, I recommend using steel-cut oats. Steel-cut oats will retain a firmer texture during cooking and have a slightly nutty taste. I used McCann’s Steel Cut Irish Oatmeal.
- Don’t have broth in your pantry? You can also go the traditional route and use water. You might want to add more seasoning (salt and pepper), though.
- I used fresh, crimini mushrooms in this recipe. But you can use another variety of mushrooms (or a combo) if you prefer.
- You can swap in plain, unsweetened Greek yogurt for the sour cream, if desired.
- You can prep the oatmeal for this dish in advance and then just reheat when ready to use. Cooked oatmeal will last, covered, in the refrigerator for 4 to 6 days.
Looking for more savory breakfast ideas? Try these!
SAVORY MUSHROOM GALETTE WITH FRESH HERBS
BURRATA CHEESE WITH BALSAMIC CHERRIES
EASY HUMMUS WITH ROASTED CHICKPEAS
GIN SIDECAR WITH EMPRESS GIN
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Savory Oatmeal with Crispy Mushrooms
- Yield: 4 servings 1x
Description
Easy, savory oatmeal topped with crispy shallots and mushrooms, fresh dill, and sour cream, along with a soft-boiled egg.
Ingredients
- 1 cup steel-cut oatmeal (I used McCann’s Irish Oatmeal)
- 4 cups vegetable broth or water
- 2 tablespoons soy sauce (use gluten-free soy sauce, if needed)
- 1 pound sliced crimini mushrooms, or mushroom of your choice
- 2 large shallots, sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- 1 cup fresh dill leaves, coarsely chopped
- 1 tablespoon finely grated lemon zest
- 4 soft-boiled eggs (see note for cooking directions)
- Sour cream and Everything but the Bagel seasoning (optional), for serving
Instructions
- Make the Oatmeal: In a medium saucepan, bring 4 cups of broth (or water) and 2 tablespoons soy sauce to a boil. Add 1 cup of steel-cut oatmeal to the pot and stir well. Reduce the heat and simmer the oatmeal, stirring occasionally, until the oatmeal is cooked and almost all of the liquid is absorbed, about 30 minutes.
- Cook the Mushrooms and Shallots: While the oatmeal is cooking, heat the butter and olive oil over medium heat in a large skillet. Add the shallots and mushrooms to the pan and season with salt and pepper. Stirring often, sautée the mixture until the mushrooms have released their liquid and the mushrooms and shallots are caramelized and crispy around the edges, about 15 minutes. Be careful not to burn the mushrooms and shallots. Also, if the pan seems too crowded, you might want to do this in 2 batches. Set aside until ready to use.
- Add the dill and lemon zest to a bowl and lightly mix. Set aside.
- Assemble: When all the ingredients are ready, season the oatmeal with salt and pepper, if needed, and divide between 4 bowls. Top each bowl with 1/4 of the mushroom mixture and a dollop of sour cream and garnish with the dill and lemon mixture. Add an egg. And sprinkle some of the Everything but the Bagel seasoning, if using.
Notes
Prepare Soft-Boiled Eggs: Fill a pan of water with enough water to cover the eggs and bring to a boil. Turn the water down to a simmer and add your eggs using a slotted spoon. Bring the water back up to a boil and boil for 6 minutes. Remove the eggs and immediately add to an ice-water bath. Once the eggs are cool enough to handle, peel and serve.