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One Bowl, Many Flavors
Ingredients
  • Savory oats
  • 2 tablespoons canola or vegetable oil
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • ½ small yellow onion, diced
  • Kosher salt and ground black pepper, to taste
  • 1 cup steel-cut oats
  • ¼ cup white wine or water
  • 4 cups water, vegetable or chicken broth (or a combination) + more if needed
  • Mushrooms and snap peas
  • 2 tablespoons canola oil
  • 12 ounces wild mushrooms, such as king trumpets (or desired mix), cleaned and halved if large
  • ½ jalapeno or serrano chile, thinly sliced + more if desired
  • 1 tablespoon minced ginger
  • 8 ounces snap peas
  • ¼ cup white wine or champagne vinegar
  • Kosher salt and ground black pepper, to taste
  • Lemon juice, to taste
  • Extra virgin olive oil, to taste
  • Assembly
  • Butter, for garnish
  • Cream, for garnish
  • 4 eggs, cooked sunny side up or over easy
  • Spring onions or scallions, thinly sliced on a diagonal, for garnish
Steps
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