I am guilty of having a massive sweet tooth for weekend breakfast. Pancakes, waffles, french toast, cinnamon buns, danishes, doughnuts, cream of wheat, oatmeal- everything with syrup and fruit and cream is heaven to me in the morning. However, when trying to be healthy, starting the day off with more than my weekly nutritionally allotted portion of sugar seems…. unwise?
But the other brunchy breakfast options are not brilliant for my health either- bacon, sausage, cheese, croissants, bagels, white toast…. I want something delicious, not sweet, but not hilariously artery-clogging either. (At least not every weekend- just most of them!)
Savory steel cut oatmeal, full of leafy green spinach, filling and meaty mushrooms, healthy fat of the avocado, beautifully fried eggs fresh from my chickens, and a small amount of bacon crumbles and shredded cheese to keep the dish from being utterly boring. Yum. A Sunday started out right!
One avocado, diced
2 cups of spinach
2 fried eggs
3 slices cooked and crumbled bacon
1/4 cup shredded cheddar cheese
2 scallions, chopped
1/2 diced mushrooms
1 tablespoon olive oil
1 cup steel cut oatmeal
2 cups water
1 cup milk
Add the oats, water and milk to a stock pot; bring to a boil over medium heat then reduce to a simmer. Simmer uncovered for 15 to 20 minutes until desired thickness, stirring occasionally.
Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the diced mushrooms and cook until brown, about 5 to 7 minutes. Add the spinach and wilt. Remove to a plate.
Cook your bacon in the pan for about 10 minutes until crispy and remove to paper towel lined plate to cool, then crumble. Fry the eggs in the bacon grease to your liking.
Portion out the oatmeal into bowls and lay spinach, mushrooms, avocado, bacon crumbles, fried egg, scallions and shredded cheese over the top. Enjoy!