Save A hearty, visually appealing breakfast twist on classic oatmeal, featuring creamy oats, sautéed spinach, and a silky poached egg. Nutritious, budget-friendly, and satisfying.
I first tried savoury oatmeal on a chilly morning, and it instantly became my go-to comfort breakfast. The combination of oats with spinach and runny eggs feels both indulgent and nourishing.
Ingredients
- Rolled oats: 1 cup
- Water: 2 cups (or half water, half milk for 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 clove: 1 small, minced
- Eggs: 2 large
- White vinegar: 1 tablespoon (for poaching water)
- Grated Parmesan or nutritional yeast: 1 tablespoon (optional)
- Freshly ground black pepper: to taste
- Red pepper flakes or chili oil: pinch (optional)
Instructions
- Cook the oatmeal:
- Combine oats, water, salt, and 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).
- Sauté spinach:
- While oats cook, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook, stirring, until wilted (1 to 2 minutes). Remove from heat.
- Poach the eggs:
- Fill a saucepan with water and vinegar. Bring to a gentle simmer. Crack each egg into a cup, swirl the water, and gently slide eggs in. Poach 3 to 4 minutes until whites set but yolks remain runny. Remove with slotted spoon.
- Assemble:
- Divide oatmeal between bowls. Top with spinach and a poached egg. Sprinkle with Parmesan or nutritional yeast, extra pepper, and chili flakes.
- Serve:
- Enjoy immediately while hot.
Save This is the dish my family requests most for leisurely weekend brunch, and even my picky eater looks forward to the vibrant toppings every time.
Required Tools
Saucepan, skillet, slotted spoon, small bowls, measuring cups and spoons are all you need for a simple prep and clean-up.
Allergen Information
Contains eggs and milk if using dairy milk or Parmesan. Substitute with plant milk and nutritional yeast for a dairy-free option.
Nutritional Information
Per serving: 285 calories, 10 g total fat, 37 g carbohydrates, 14 g protein. Values are approximate.
Save Try customizing your bowl with fresh herbs or a drizzle of chili oil for added flavor and color. Enjoy this satisfying breakfast any day of the week!
Recipe Questions
- → How do you achieve perfectly poached eggs?
Use gently simmering water with a splash of vinegar to help egg whites coagulate, and poach eggs for 3-4 minutes until whites are set and yolks remain runny.
- → Can I substitute spinach with other greens?
Yes, kale or chard can be used as alternatives; simply sauté until wilted for a similar texture and flavor.
- → What enhances the flavor of the oatmeal base?
Adding a tablespoon of miso or soy sauce to the cooking oats provides a savory depth that complements the greens and eggs.
- → How can this dish be made dairy-free?
Use plant-based milk instead of dairy and swap Parmesan for nutritional yeast to keep it flavorful and suitable for dairy-free diets.
- → What toppings add nutrition and texture?
Sliced avocado, roasted seeds, or fresh herbs bring extra nutrition, color, and crunch to the dish.