Recipe | Savory Oats with Rebecca Thomas

I was introduced to savory oatmeal at Mea Culpa in Norfolk, VA. It’s a wonderful, little coffee shop run by a thoughtful husband and wife team. 
As soon as I tried it, I knew I had to go home and figure out my own version. The thing with this dish is that you can configure it however you like. Are pickled veggies your thing? Put them on. Maybe fresh herbs? Mix them in. Don’t skip the egg, broth, or mushroom powder. They each bring the umami and texture.
Make the steel-cut oats according to package instructions but instead of water, use vegetable broth, salt to taste, and add the mushroom powder (about 1/4 tsp per person). The mushroom powder can be bought or made. If you have a rice cooker, that's my go-to way to cook them. So easy.
I add whatever I have in full supply. Some favorites are ripe tomatoes, basil, Malabar spinach, raw or fried shallots, and green onion. Try for a balance between creamy, salty, crisp, and bright flavors.
Fried egg
I love eggs fried in olive oil. Food52 has a great tutorial on this Spanish technique. My favorite is adding a half teaspoon of turmeric because it makes the whole egg bright orange.
Final product
In a small bowl, assemble the oatmeal, walnuts, and veggies. Slip the egg over the top, season with salt and pepper to your liking, and a glug of olive oil
Rebecca Thomas @thepoetryofthings is a strategic business writer, urban bike advocate, nature lover, and rule follower (until she wants to break one).