# Ingredients:
→ Oatmeal Base
01 - 1 cup rolled oats
02 - 2 cups water or half water, half milk
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper
→ Spinach
05 - 2 teaspoons olive oil
06 - 2 cups fresh spinach, washed and roughly chopped
07 - 1 small garlic clove, minced
→ Poached Eggs
08 - 2 large eggs
09 - 1 tablespoon white vinegar (for poaching water)
→ Garnishes
10 - 1 tablespoon grated Parmesan or nutritional yeast (optional)
11 - Freshly ground black pepper, to taste
12 - Pinch of red pepper flakes or chili oil (optional)
# Instructions:
01 - 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, about 6 to 8 minutes.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring, until wilted, about 1 to 2 minutes. Remove from heat.
03 - Fill a medium saucepan with 2 to 3 inches of water and add vinegar. Bring to a gentle simmer. Crack each egg into a small cup, swirl the water gently, then slide in eggs. Poach for 3 to 4 minutes, until whites are set and yolks remain runny. Remove with a slotted spoon and drain briefly on paper towels.
04 - Divide oatmeal evenly between two bowls. Top each with sautéed spinach and a poached egg. Sprinkle with Parmesan or nutritional yeast, freshly ground black pepper, and red pepper flakes or chili oil if desired. Serve immediately.
