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 made savoury oatmeal when I wanted something warm and satisfying that did not rely on sugar for breakfast. The combination of creamy oats with garlicky spinach and a runny poached egg instantly made it a family favorite.
Ingredients
- Rolled oats: 1 cup
- Water: 2 cups (or half water, half milk for creaminess)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon, freshly ground
- Olive oil: 2 teaspoons
- Fresh spinach: 2 cups, washed and roughly chopped
- Garlic: 1 small clove, minced
- Eggs: 2 large
- White vinegar: 1 tablespoon (for poaching water)
- Parmesan or nutritional yeast: 1 tablespoon, grated (optional)
- Freshly ground black pepper: To taste
- Red pepper flakes or chili oil: Pinch (optional)
Instructions
- Prepare the oatmeal:
- 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 to 8 minutes).
- Sauté spinach:
- Meanwhile, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the spinach and cook until wilted (about 1 to 2 minutes). Remove from heat.
- Poach the eggs:
- 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 bowl. Swirl the water and slide in the eggs gently. Poach for 3 to 4 minutes, or until whites are set but yolks are still runny. Remove eggs with a slotted spoon and drain briefly on paper towels.
- Assemble and 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.
- Enjoy:
- Serve immediately while hot.
Save This dish became a staple in my family, especially on busy mornings when everyone needed a nutritious meal to start the day right.
Required Tools
Saucepan, skillet, slotted spoon, small bowls, measuring cups and spoons
Allergen Information
Contains eggs and milk (if using dairy milk or Parmesan). For dairy-free, substitute plant milk and nutritional yeast. Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories 285, Total Fat 10 g, Carbohydrates 37 g, Protein 14 g
Save This savoury breakfast will keep you energized and satisfied all morning. Try customizing with your favorite vegetables or toppings.
Recipe Questions & Answers
- → What type of oats work best for this dish?
Rolled oats are ideal as they cook evenly to a creamy texture without becoming mushy, balancing well with the spinach and egg.
- → How do you properly poach eggs to keep yolks runny?
Simmer water with a splash of vinegar, gently slide eggs in, and cook for about 3-4 minutes until whites set but yolks remain soft.
- → Can I substitute spinach with other greens?
Yes, kale or chard can be used as alternatives, offering slightly different flavors and textures while maintaining nutritional value.
- → What are some garnish options to enhance flavor?
Grated Parmesan, nutritional yeast, freshly ground black pepper, and red pepper flakes or chili oil add depth and a touch of spice.
- → Is this dish suitable for dairy-free diets?
Absolutely; use plant-based milk when cooking oats and replace Parmesan with nutritional yeast for a dairy-free version.