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.
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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)
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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.
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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
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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.
