- 1 cup Quaker Old Fashioned Oats
- 1 3/4 cup beef broth
- 1/2 teaspoon salt
- 1/4 cup caramelized onions, warmed
- 1/4–1/2 cup sauteed crimini mushrooms
- 1 cup cooked pot roast or shredded beef, warmed
- 1/4 cup beef gravy, warmed
- 2 XL eggs
- In medium sauce pan add the beef broth and bring to a boil.
- Once the broth is boiling add in the oats and 1/2 teaspoon of salt. Stir occasionally for 5-9 minutes or until the oats are softened. You should be able to pull the spatula through the oats and have it very slowly join back together. There should be some liquid left but not a lot.
- Place a medium non-stick pan over medium heat.
- When the pan is hot give it a light spray with cooking oil.
- Crack one egg in at a time using a heat-safe spatula to help form the egg into a circle or oval depending on your toast.
- Once the one egg is cooking away, crack the other egg trying not to touch the whites.
- Reduce the heat to medium low and allow the whites to cook until set. ~3-7 minutes for the whites to be set and the yolks to be running. Cook longer for solid yolks. By cooking them low and slow there’s no need to flip the eggs.
- Evenly divide the oats between two bowls. Place half of the sautéed onions and mushrooms over top of the oats.
- On top of that add the warmed pot roast to each bowl and drizzle with the warmed gravy.
- Top with the dippy egg.
- To eat gently pierce the egg yolk to make a creamy sauce.
To caramelize onion and mushrooms you’ll need:
1/2 teaspoon butter, unsalted
1/2 teaspoon olive oil
1/2 cup chopped onions
6 criminii mushrooms, sliced
Pinch of salt
1. In a medium skillet over medium heat add in the butter and olive oil.
2. Once the butter is melted add in the onions and mushrooms. Cook for 2 minutes gently stirring and add in the pinch of salt. Cook for 5-6 minutes or until the onions are soft and the mushrooms have browned.