Pin A hearty, visually appealing breakfast twist on classic oatmeal, featuring creamy oats, sautéed spinach, and a silky poached egg. Nutritious, budget-friendly, and satisfying.
This savoury oatmeal is my go-to breakfast when I want something warm and satisfying without spending much time in the kitchen. It always impresses with its creamy base and the elegant touch of poached eggs & greens.
Ingredients
- Rolled oats: 1 cup
- Water or water/milk combo: 2 cups (use half water, half milk for extra creaminess)
- Salt: 1/2 teaspoon
- Freshly ground black pepper: 1/4 teaspoon
- Olive oil: 2 teaspoons
- Fresh spinach: 2 cups, washed and roughly chopped
- Garlic: 1 small clove, minced
- Large eggs: 2
- White vinegar: 1 tablespoon, for poaching
- Grated Parmesan or nutritional yeast (optional): 1 tablespoon
- Additional black pepper: To taste
- Red pepper flakes or chili oil (optional): Pinch
Instructions
- Prepare oatmeal base:
- Combine oats, water, salt, and black pepper in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until creamy, 6–8 minutes.
- Sauté spinach:
- Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring, until wilted (about 1–2 minutes). Remove from heat.
- Poach eggs:
- Fill a medium saucepan with 2–3 inches of water, add vinegar, and bring to a gentle simmer. Crack each egg into a small cup. Swirl the water and gently slide in the eggs. Poach for 3–4 minutes, or until whites are set but yolks are still runny. Remove with a slotted spoon and drain briefly on paper towels.
- Assemble bowls:
- To serve, divide oatmeal between two bowls. Top each with sautéed spinach and a poached egg. Sprinkle with Parmesan or nutritional yeast, extra pepper, and chili flakes if desired.
- Serve:
- Serve immediately.
Pin Last Sunday, my family enjoyed this recipe together, and everyone loved adding their favorite toppings right at the table.
Required Tools
Saucepan, skillet, slotted spoon, small bowls, measuring cups and spoons
Allergen Information
Contains eggs and milk if used. For dairy-free: swap plant milk and avoid Parmesan. Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: 285 calories, 10 g fat, 37 g carbohydrates, 14 g protein
Pin Enjoy this nourishing breakfast that's easy to customize for everyone at your table. The creamy oats and runny yolk make a satisfying start to any day.
Recipe Q&A
- → How do I get creamy oats without stirring constantly?
Cooking the oats over medium heat while stirring occasionally helps release their natural starch, creating a creamy texture without the need for constant attention.
- → What’s the best method to poach eggs gently?
Simmer water with a splash of vinegar, swirl gently, then slide in eggs carefully. Poach 3-4 minutes for set whites and runny yolks.
- → Can spinach be substituted with other greens?
Yes, kale or Swiss chard work well as alternatives, providing similar leafy textures and flavors when sautéed.
- → How can I add extra flavor to the oat base?
Incorporate a tablespoon of miso or soy sauce into the cooking oats for an umami boost without overpowering the dish.
- → What toppings complement this dish best?
Grated Parmesan or nutritional yeast adds richness; a pinch of red pepper flakes or a drizzle of chili oil brings a gentle heat.
