Savory Oatmeal with Dried Porcini Mushrooms and Soft-Cooked Egg

Step 1

Bring water to boil in large saucepan over high heat. Off heat, stir in oats, porcini, and salt. Cover saucepan and let stand for at least 2 hours or up to 10 hours.

Step 2

Stir broth, Worcestershire sauce, and vinegar into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes.

Step 3

While oats cook, melt butter in small nonstick skillet over medium heat. Add scallion whites and garlic and cook, stirring frequently, until softened and fragrant, about 2 minutes. Off heat, stir scallion mixture into oats until fully incorporated. Let stand for 5 minutes. Stir in three-quarters of scallion greens and season with salt and pepper to taste. Serve, sprinkling each portion with remaining scallion greens. Halve eggs and place 2 halves atop each portion. Serve.