Friday, June 1, 2012

Savory Steel Cut Oats, Vegetables and Fried eggs

When Spring asparagus arrives, I always make this breakfast.  My family loves it.

Follow the directions on your steel cut oats but use stock instead of water. I used chicken stock but you could also use beef or vegetable..

These take about 30 minutes to cook so prepare your vegetables while these simmer.

I like to use this combination but use whichever vegetables you like. Mushrooms, asparagus, zucchini and onions.

Melt a few tablespoons of butter with the same amount of olive oil in a skillet.

Saute' the vegetables over medium high heat until their edges start to brown.

I slice the asparagus in half if they are thick.  Season with salt and pepper.

Put a scoop of the oats in a bowl and cover with some veggies.

Fry an egg and serve on top or in this case slipping down the side of the veggie/oat mountain.