- 3 cups low-sodium vegetable broth
- 4 scallions, green and white parts, thinly sliced, divided
- 2 teaspoons grated fresh gingerroot
- 1/4 teaspoon plus 1/8 teaspoon sea salt, divided
- 3/4 cup steel-cut oats
- 1 tablespoon grapeseed or olive oil, divided
- 1 large shallot, finely chopped
- 8 ounces sliced crimini mushrooms
- 2 large organic eggs
- 1 (5-ounce) package fresh baby kale or other baby greens
- 1 teaspoon black sesame seeds
- Naturally-brewed tamari soy sauce, to taste
- Bring the broth, three-quarters of the scallions, the ginger, and 1/4 teaspoon of the salt to a boil in a medium saucepan. Add the steel-cut oats and bring back to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until fully cooked, about 20 minutes.
- Meanwhile, heat 1/2 tablespoon of the oil in a large cast iron or (PFOA-free) nonstick skillet over medium-high heat. Add the shallot and mushrooms and sauté until mushrooms are wilted and browned, about 8 minutes. Add remaining 1/8 teaspoon salt. Transfer to a bowl and set aside.
- Heat the remaining 1/2 tablespoon oil in the skillet over medium-high heat. Add the eggs and fry until desired doneness.
- Stir the kale and sautéed mushroom mixture into the oatmeal until the kale is wilted and mushrooms are heated through. Transfer to bowls, top with the eggs, sesame seeds, and remaining scallions. Serve with tamari to taste.
Per serving: 480 calories, 18g total fat, 3g saturated fat, 0g trans fat, 185mg cholesterol, 780mg sodium, 60g total carbohydrate, 18g dietary fiber, 7g sugars, 23g protein
- Serving Size: 2 cups + 1 egg