Savory Oatmeal With Sun-Dried Tomatoes & Mushrooms

Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 4 Servings

Ingredients

• 1tablespoon butter
• 1cup steel-cut oatmeal
• 8ounces cremini mushrooms, thinly sliced
• 2teaspoons extra-virgin olive oil, divided in half
• Salt and pepper
• 4 large eggs
• 2cups cottage cheese
• ½cup grated Parmesan cheese
• 1 large avocado, sliced
• ¼cup sun-dried tomatoes, chopped

Directions

1. Heat a large saucepan over medium heat. Add butter and oats, stirring occasionally, until oats are fragrant, 2–3 minutes.

2. Add 4 cups of water, bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the oats are soft, about 20 minutes.

3. Meanwhile, saute the cremini mushrooms in 1 tsp. of olive oil until soft and browned, 5–6 minutes. Season with salt and pepper and set aside.

4. Heat a large skillet over medium heat and add remaining olive oil. Crack eggs into the skillet and cook until whites are almost solid. Flip, then cook for another 30 seconds. Work in batches if necessary.

5. When the oats are finished, stir in the cottage cheese and Parmesan.

6. Divide oats between bowls and top with the mushrooms, eggs, avocado, and sun-dried tomatoes.