Savory Oatmeal with Fried Egg and Mushrooms

• 89
  1 cup rolled oats

  Rolled Oats - Organic89$3.70Buy from Nude Foods Market
• 2 1/4 cups water
• 92
  2 tbsp butter, divided

  Organic Butter92$11.99Buy from Re-Up Refills
• 81
  6 oz lion's mane mushrooms, sliced or torn into bite-sized pieces

  Organic Lion's Mane Mushroom 6 oz.81$6.49Buy from Farm to My Neighborhood-Magaña
• 84
  2 cloves garlic, finely minced

  Garlic84$4.19Buy from Rosebud's Real Food
• 94
  2 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 77
  2 tbsp plant-based parmesan

  Parmesan, Organic, Vegan77$10.95Buy from NutrimentBoutique
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly cracked

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1. 1

   Slice the lion's mane mushrooms into bite-sized clusters and finely mince the garlic cloves (prep time: 5 minutes).

2. 2

   In a medium saucepan, combine the water and half the salt. Bring to a boil over medium-high heat, about 3 minutes.

3. 3

   Stir in the rolled oats, reduce the heat to low, and simmer gently for 5 to 7 minutes until thick and tender, stirring occasionally.

4. 4

   Stir 1 tablespoon of butter, half of the plant-based parmesan, and half the black pepper directly into the cooked oatmeal, then remove the saucepan from the heat and cover to keep warm.

5. 5

   While the oats finish simmering, melt 1/2 tablespoon of butter in a skillet over medium heat. Add the lion's mane mushrooms and remaining salt, sautéing for 4 minutes until golden brown and tender. Stir in the garlic and cook for 1 minute until fragrant, then transfer to a plate.

6. 6

   Wipe the skillet, add the remaining 1/2 tablespoon of butter, and place over medium-low heat. Crack the eggs into the pan and fry for 2 to 3 minutes until the whites are set but the yolks remain liquid and runny.

7. 7

   Divide the warm savory oatmeal between two shallow bowls. Top each portion with the garlic-sautéed mushrooms and a fried egg, then finish with the remaining plant-based parmesan and freshly cracked black pepper.