1 cup gluten free steel cut oats, previously soaked overnight or for 8 hours
1 tbsp sesame oil
2 tsp sesame oil
½ white onion, finely diced
10 crimini mushrooms, sliced
1 - 2 tsp freshly minced ginger
¼ tsp garlic powder
2 organic free range or pasture raised eggs
1 tbsp apple cider vinegar
1 cup chicken broth
Sea salt and pepper, to taste
Black or white sesame seeds
Rinse the soaked oats thoroughly. Then heat up a medium sized pot, add 1 tbsp of sesame oil and the soaked oats. Bring the heat to medium, sautee the oats for about 1 minute, then add in 1 cup of broth.
Bring the oats to a boil, then reduce to simmer. Stir occasionally to prevent sticking on the bottom of the pot. Once the oats have been cooked, set them aside.
While the oats are cooking, in a medium sized pan heat up 1 - 2 tsp of sesame oil. Then add in the ginger and onion. Cook until the onion becomes translucent. Then add in the mushrooms, garlic powder, sea salt, and pepper. Cook the mushrooms for about 7 - 10 minutes.
While the mushrooms are cooking, fill a deep 2-quart saucier with about 2 inches of water and bring to a boil, then reduce the heat to medium and add in the apple cider vinegar.
Crack 1 egg at a time into a small bowl, then add them to the saucier. Allow the eggs to cook for about 5 - 7 minutes.
Then remove the egg with a slotted spoon and transfer to a plate lined with a paper towel.
Transfer desired amount of oats to a bowl, add the mushrooms to one side, and add the egg on top of the oats.
Top with sauerkraut, green onion, pea shoots, sesame seeds, and pepper.
Drizzle with coconut aminos and enjoy!
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