Chelsea Kyle. Prop styling by Rebecca Bartochesky for Whats up Artists. Meals styling by Pearl Jones for Ashley Klinger & Co.
Makes 4 Servings
- Elements
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- 1tablespoon butter
- 1cup steel-cut oatmeal
- 8ounces cremini mushrooms, thinly sliced
- 2teaspoons extra-virgin olive oil, divided in half
- Salt and pepper
- 4 massive eggs
- 2cups cottage cheese
- ½cup grated Parmesan cheese
- 1 massive avocado, sliced
- ¼cup sun-dried tomatoes, chopped
- Instructions
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Warmth a big saucepan over medium warmth. Add butter and oats, stirring often, till oats are aromatic, 2–3 minutes.
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Add 4 cups of water, convey to a boil, then cut back to a simmer. Prepare dinner, stirring often, till the oats are smooth, about 20 minutes.
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In the meantime, saute the cremini mushrooms in 1 tsp. of olive oil till smooth and browned, 5–6 minutes. Season with salt and pepper and put aside.
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Warmth a big skillet over medium warmth and add remaining olive oil. Crack eggs into the skillet and prepare dinner till whites are nearly stable. Flip, then prepare dinner for one more 30 seconds. Work in batches if obligatory.
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When the oats are completed, stir within the cottage cheese and Parmesan.
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Divide oats between bowls and prime with the mushrooms, eggs, avocado, and sun-dried tomatoes.
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