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.
steel cut oats recipe