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.
The first time I made savoury oatmeal with spinach and a poached egg, I was surprised by how filling and comforting it felt compared to sweet versions. This meal quickly became my go-to for busy mornings when I want something quick but nourishing.
Ingredients
- Rolled oats: 1 cup
- Water (or half water, half milk for creaminess): 2 cups
- Salt: 1/2 teaspoon
- Freshly ground black pepper: 1/4 teaspoon
- Olive oil: 2 teaspoons
- Fresh spinach, washed and roughly chopped: 2 cups
- Garlic clove, minced: 1 small
- Large eggs: 2
- White vinegar (for poaching water): 1 tablespoon
- Grated Parmesan or nutritional yeast (optional): 1 tablespoon
- Freshly ground black pepper, to taste: as needed
- Pinch of red pepper flakes or chili oil (optional): as needed
Instructions
- Cook the oats:
- 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.
- Prepare the 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 the 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 and serve:
- 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 immediately.
Save Making savoury oatmeal together has become a weekend staple in our house. My family loves customizing their bowls with extra toppings and sharing breakfast around the kitchen table.
Required Tools
Essential tools include a saucepan, skillet, slotted spoon, small bowls, and measuring cups and spoons for best results.
Nutritional Information
Each serving provides about 285 calories, 10 g total fat, 37 g carbohydrates, and 14 g protein, making it a balanced and filling breakfast.
Notes
For extra flavor, stir a tablespoon of miso or soy sauce into the oatmeal base, or top with avocado, roasted seeds, or herbs. Omit cheese for a fully dairy-free version.
Save A nutritious breakfast that's both comforting and customizable: savoury oatmeal with spinach and poached egg makes mornings brighter. Enjoy experimenting with your favorite toppings.
Recipe FAQ
- → Can I use different greens instead of spinach?
Yes, kale or Swiss chard can be substituted for spinach to vary the flavor and texture without compromising nutrition.
- → How do I poach eggs perfectly for this dish?
Simmer water with a tablespoon of vinegar, swirl gently, then slide in the eggs. Poach for 3–4 minutes until whites set but yolks remain runny.
- → Is it possible to make this dish dairy-free?
Absolutely. Use plant-based milk instead of dairy milk and substitute Parmesan with nutritional yeast for a dairy-free version.
- → Can I add more flavor to the oatmeal base?
Stirring in a tablespoon of miso or soy sauce adds depth and an umami boost to the creamy oats.
- → What garnishes work best with this meal?
Grated Parmesan, freshly cracked black pepper, red pepper flakes, or a drizzle of chili oil enhance the dish's flavor and appearance.