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 started making savoury oatmeal when I craved something warm and comforting for breakfast but wanted extra vegetables. Combining spinach and poached egg with creamy oats felt fresh and satisfying; it’s been my go-to morning meal ever since.
Ingredients
- Rolled oats: 1 cup, for the oatmeal base
- Water or milk: 2 cups (can use half water, half milk for creaminess)
- Salt: 1/2 teaspoon
- Freshly ground black pepper: 1/4 teaspoon
- Olive oil: 2 teaspoons, for sautéing
- Fresh spinach: 2 cups, washed and chopped
- Garlic clove: 1 small, minced
- Large eggs: 2, for poaching
- White vinegar: 1 tablespoon, for poaching water
- Grated Parmesan or nutritional yeast: 1 tablespoon (optional garnish)
- Fresh black pepper: to taste
- Red pepper flakes or chili oil: pinch, optional for serving
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, 6–8 minutes.
- Sauté 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:
- 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 immediately:
- Serve right away while hot.
Save My family now expects savoury oats whenever there's spinach in the fridge, and everyone customizes their bowl with different toppings. It’s become a weekend tradition that kids and adults both enjoy.
Required Tools
For best results, you’ll need a saucepan for the oats, a skillet for spinach, a slotted spoon, and measuring cups and spoons for accuracy.
Allergen Information
Contains: Eggs and milk (if using dairy milk or Parmesan). Always check ingredient labels if you have allergies, and swap out items for suitable alternatives as needed.
Nutritional Information
Each serving is approximately 285 calories, with 10 g fat, 37 g carbohydrates, and 14 g protein.
Save This breakfast is delicious as is or alongside toast. Customize it with your favorite veggies and toppings to make it your own.
Recipe FAQs
- → What type of oats work best for this dish?
Rolled oats are ideal as they cook to a creamy texture without becoming mushy, providing a hearty base.
- → How can I perfectly poach the eggs?
Use gently simmering water with vinegar, swirl before adding eggs, and poach for 3–4 minutes until whites set but yolks remain runny.
- → Can I substitute spinach with other greens?
Yes, kale or chard work well, offering similar texture and flavor when sautéed.
- → How can I make this dish dairy-free?
Replace milk with plant-based alternatives and omit Parmesan, using nutritional yeast for a cheesy flavor.
- → What adds extra flavor to the oatmeal base?
Stirring in a tablespoon of miso or soy sauce enhances umami depth and enriches the taste.