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2 cups water
1 cup quick-cooking oats
2 tbsps butter
¼ cup asparagus, chopped
¼ cup fresh mushrooms, sliced
2 eggs
salt & pepper to taste
1 tbsp extra-virgin olive oil
2 tbsps Parmesan cheese, shaved
1 tbsps fresh thyme leaves

1. In a Visions Saucepan, bring water to a boil. Add oats and a pinch of salt; stir. Reduce heat; simmer until oats are tender, about 5 minutes.
2. Meanwhile, in a Visions skillet, melt 1 tablespoon of the butter over medium heat. Add asparagus and mushrooms; cook and stir until tender. Remove from skillet; cover to keep warm.
3. In same skillet, heat remaining 1 tablespoon butter. Carefully break each egg into skillet. Cook until whites are set and yolks are just slightly runny. Remove from heat; season with salt and pepper.
4. Stir asparagus and mushrooms into oatmeal. Spoon into two bowls; top each with a fried egg. Drizzle with oil; sprinkle with cheese and thyme.

Serve healthy with a Snapware Total Solution for that on-the-go or storage convenience.


Recipe by World Kitchen.