This savory oatmeal recipe includes poached eggs, tomatoes, mushrooms, and parmesan. Make it in just 25 minutes as a cozy breakfast for two!
This is a fairly straight forward, “use what you have” type of recipe. I’m not much for sweet meals first thing in the day, so I’m a big fan of oatmeal with egg.
I tend to switch things up a bit each time, so get creative with your combinations. In fact, it’s a great way to use up any vegetables and fresh herbs that are about to expire.
If you do want a sweet option for oatmeal and eggs, try these baked cups with different nuts and dried fruits mixed in. They’re a healthier alternative to the usual morning pastries but just as easy to eat on the go!
Savory Oatmeal Recipe Ingredients
- Oats – Many times I use steel cut instead of rolled oats, but either will work. Keep in mind that steel cut take longer to cook, so you might want to use a quick-cooking variety.
- Veggies – Shallots are a bit sweeter than onions, which helps balance the other savory ingredients. I usually have cremini mushrooms on hand, but any variety will work. And feel free to leave out the tomatoes if you prefer.
- Eggs – I love using poached so I can swirl the yolks into the bowl, but you can cook them however you’d like. A fried or sunny side egg would be a great topper.
- Vinegar – This helps to keep the whites together and prevents feathering while the egg cooks.
- Cheese – Parmesan adds a salty, nutty flavor to this savory oatmeal recipe, but you can easily use whatever you have on hand. White cheddar and mozzarella would both taste delicious.
- Fresh basil – While completely optional, this pairs nicely with the tomato. Or, swap in another herb such as parsley or chives.
- Olive oil
- Salt and pepper
Nutritional Benefits of Eggs and Oatmeal
Not only does this combination create a balanced meal, but it keeps you full and provides plenty of energy for your day!
Oats, in general, are high in fiber as well as other essential vitamins, minerals, and antioxidants. They are also a great source of iron and an easy way to get in your daily servings of whole grains.
Though they have a minimal amount of protein, that’s easily remedied by adding an egg or two. Yolks also provide omega-3 fatty acids and promote eye and brain health, while the whites contain additional vitamins and can lower the risk of heart disease.
- Easy meal prep. You can make a big batch of oatmeal in advance and keep it in the refrigerator for up to a few days. Prep the fresh ingredients too and store them in separate containers. When you’re ready to eat, reheat each portion while you poach an egg and assemble your bowl!
- Want something spicy? Add a dash of hot sauce to this savory oatmeal recipe or replace the tomatoes and basil with a chunky homemade salsa.
- Vegan alternative. Skip the egg or replace it with a plant-based alternative and add a sprinkle of nutritional yeast instead of Parmesan. Or, keep it simple and load up the bowl with more sauteed veggies.
MORE SAVORY BREAKFAST RECIPES
I’ve got plenty of options, from Cheddar and Chorizo Breakfast Burritos to Avocado Toast with Asparagus and White Beans.
My Broccoli Bacon Quiche and Mushroom and Spinach Fritatta are both simple to put together and make enough for leftovers or a weekend brunch with friends.
Want more poached eggs? Try this delicious Shakshuka! They are simmered in a rich tomato sauce and topped with crumbled feta.
Savory Oatmeal with Poached Eggs, Mushrooms and Parmesan
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, finely chopped
- 1 cup crimini mushrooms, sliced
- 1 cup rolled oats
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon ground black pepper, plus more to taste
- 1-2 tablespoons distilled white vinegar
- 2 large eggs
- 3-4 grape tomatoes, sliced
- fresh basil, sliced thin
- Parmesan cheese
- In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and cook briefly until translucent, then add the mushrooms. Cook for several minutes, stirring periodically, until the mushrooms have softened.
- Add 2 cups of water and bring to a boil. Once the liquid is boiling, add the oats, salt, and pepper, then reduce to a simmer. Cook for 10-20 minutes, stirring periodically, until the desired texture and consistency is reached.
- While the oatmeal is cooking, heat a large pot of water with the vinegar to approximately 180 degrees F (clip a thermometer to the side of the pot if you have one). Crack the eggs into separate, small measuring cups and then gently drop the eggs into the water, one at a time. Cook for 4-6 minutes (depending on how firm you like your egg), then use a slotted spoon to remove the egg. Briefly drain on a paper towel.
- Spoon the oatmeal into two bowls. Add a poached egg, sliced tomatoes and basil to each serving. Top with a generous amount of freshly grated parmesan cheese and a sprinkle of ground black pepper.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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Jennifer Blake says
I’ve never had a poached egg, but I love everything about this recipe!
Perfectly poached eggs, my friend!
Lovely! I did not have any parmsan so I stirred in some miso instead. Great for these dark winter days :-)