The girl recommends piquant oatmeal with mushrooms and eggs

The girl advises piquant oatmeal. Mushrooms can be dried. Eggs are needed fresh. Oatmeal slaves are very suitable. Fresh mushrooms are not excluded.

You can cook in advance (in a couple of days, for example): mushroom broth and pickled mushrooms. To do this, Xrust is:

— 1/4 cup of white wine vinegar

— 1/4 Water glasses

— 1/2 teaspoon of small salt

— 1/2 teaspoon of granulated sugar

1/2 glasses (2 ounces) of fresh mushrooms, such as oyster mushrooms, a lion mane or a creamy, if necessary, peeled from legs, divided into separate parts or thinly chopped.

for a mushroom Bulls:

— 1/2 ounces of dried mushrooms, preferably a mixture chopped or torn to pieces

— 1 small twig of fresh rosemary or 1/2 tsp. dried rosemary

— 1 teaspoon of onion powder

— 1 teaspoon of garlic powder

-2 cups of boiling water, plus even as necessary

for oatmeal and eggs:

— 1 tablespoon Plus 2 teaspoons of olive oil

-1 tablespoon of unsalted oil

-1 glass of oatmeal cereal

— small Salt

-1 tablespoon of white (Shiro) Miso, plus even to taste

— 2 cups (2 ounces) of young spinach

-1/4 of the glass (optional)

— 1/4 cup (1 ounce), cut or grated Asago cheese, plus even as necessary

— 2 large eggs

Step 1

Prepare quickly pickled mushrooms: In a small pan, mix vinegar, water, salt and sugar and bring to a boil, stirring to dissolve sugar. Add fresh mushrooms and reduce the fire to medium. Cook on low heat for 2 minutes. Remove from heat and leave to cool for 20 minutes or refrigerate before the need.

Prepare the mushroom broth: in the average in the size of an inert, heat-resistant bowl, mix mushrooms, rosemary, onion and garlic powders and pour boiling water.

Step 3

Prepare oatmeal and eggs: in a 3-quarter fruit or fat-like pot with a lid over medium heat, heat 1 tablespoon of oil and melt the butter. As soon as the oil begins to hiss, add oatmeal and a pinch of salt. Prepare, constantly stirring until the mixture acquires a walnut smell, 2-3 minutes.

Step 4

If you used a sprig of rosemary in mushroom broth, pull out the stem. Add mushroom broth with mushrooms and cook, stirring and scraping any steamed pieces from the bottom of the pan until the oats become soft and will be cooked, but will remain liquid, 2-3 minutes.

Step 5

Reduce the fire to the average and add Miso, stirring until everything mixes. Add young spinach and cook, constantly stirring until it wags, and the oats do not thicken, but does not dry, about 2 minutes. Try and season more Miso or salt, if you want. If the bottom of the pan seems dry, stir the water so that everything is mixed.

Step 6

Add cheese, mix until it melts half, then make two fits in oatmeal. Add 1 teaspoon of oil to each fossa, then break the egg into each hole. Cover the pan with a lid and cook until the egg whites become opaque, 2-3 minutes or until the eggs are ready to your taste.

Remove from fire and Divide equally between two bowls. Garnish more with cheese, if you want, and serve with warm, with pickled mushrooms as a side dish.