- 2 cups quick-cooking steel cut oats
- 4 cups water
- 2 tablespoons Yondu
- 1 tablespoon olive oil
- 4 cups diced mushrooms
- 4 teaspoons Yondu
1. In a medium saucepan, bring water to a boil. Stir in oats and Yondu; simmer over low heat until thick and creamy, about 8 minutes. Remove from heat; set aside.
2. Meanwhile, heat oil in large skillet over high heat; add mushrooms and Yondu. Sauté until browned, about 3 minutes. Stir into oats.
3. To serve, add mushrooms to oats.
Top with egg and fresh chives.