Instructions

1. Cook 1/2 cup oats in 1 cup water with a pinch of sea salt for about 15 minutes.
2. While the oats cook, sauté the kale in 2 tablespoons of olive oil with a pinch of sea salt in a medium sized frying pan. When the kale has wilted a little, about 5 minutes, add the garlic. Sauté the kale and garlic. Move kale to one side of the pan, and cook the mushrooms. Once they’ve cooked down, about 5 minutes. Make room in the pan to fry the egg. Fry the egg until yolk is cooked to your preference.
3. In a bowl, spoon the cooked oats, top with kale, mushrooms, edamame, and the fried egg. Drizzle about 2 teaspoons of olive oil over the dish, season with salt and pepper to taste. If you have it, dust the egg and greens with a little sumac.