Time: 25 minutes
2 cups rolled oats (gluten-free or regular)
4 cups water
1 Tbsp avocado oil
2 Tbsp butter or vegan butter, if desired
1 1/2 Tbsp Kikkoman Traditionally Brewed Less Sodium Soy Sauce
1/2 tsp cracked black pepper
1 Tbsp chopped fresh sage
1 cup sliced cremini mushrooms
12 asparagus spears, ends trimmed
4 cups fresh baby spinach
4 large eggs
1/4 cup sliced green onions, if desired
1.) Bring water to a boil in a pot. Pour in oatmeal and reduce heat to a simmer. Cook for 10-20 minutes, until oats have reached desired texture/consistency.
2. While oats are cooking, pour oil, soy sauce and black pepper into a skillet over medium heat. Add asparagus, mushrooms and sauté for 3 to 5 minutes. Add spinach and sage and sauté another 2-3 minutes until spinach is wilted.
3. Remove veggies from skillet and cook 4 eggs either sunny side up, over-easy or over medium (A little runny yolk makes this savory oatmeal even more divine!).
4. When oatmeal finishes cooking, remove from heat and add in butter, if desired. Divide cooked oats evenly into 4 bowls and top with sautéed veggies. Place one fried egg on top of veggies and sprinkle with sliced green onions, if desired.