Why you’ll love it
Oatmeal doesn’t have to be sweet. This savory bowl — creamy oats, jammy soft eggs, and garlicky wilted greens — tastes like something from a brunch café, but it comes together in one pot in about 20 minutes. It’s the breakfast I make when I want something warm, filling, and a little bit different.
Quick facts
- Prep: 5 minutes
- Cook: 15 minutes
- Total: 20 minutes
- Servings: 2 bowls
Ingredients
- 1 cup (90g) old-fashioned rolled oats
- 2 cups (480ml) water, plus 1 cup (240ml) milk (any kind)
- 1/2 teaspoon fine sea salt, plus more to taste
- 2 tablespoons olive oil or butter, divided
- 2 cloves garlic, thinly sliced
- 4 cups (120g) baby spinach or chopped kale
- 4 large eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons grated Parmesan or crumbled feta
- 1 teaspoon soy sauce or tamari (optional, for depth)
Instructions
- Cook the oats. In a medium saucepan, bring the water, milk, and 1/2 teaspoon salt to a boil. Stir in the oats, reduce the heat to medium-low, and simmer for 8–10 minutes, stirring occasionally, until thick and creamy. If you like, stir in the soy sauce at the end. Cover and set aside.
- Wilt the greens. While the oats cook, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds until fragrant. Add the spinach (in batches if needed) and cook 2–3 minutes, tossing, until just wilted. Season with a pinch of salt and transfer to a plate.
- Fry the eggs. In the same skillet, heat the remaining tablespoon of oil over medium heat. Crack in the eggs and cook 3–4 minutes until the whites are set but the yolks are still runny. Season with salt, pepper, and red pepper flakes if using.
- Assemble. Divide the oats between two bowls. Top each with half the greens and two fried eggs. Sprinkle with Parmesan, add an extra drizzle of olive oil, and serve right away.
Tips
- Oat texture: Rolled oats give the creamiest result. Steel-cut oats work too but need about 25 minutes and more liquid.
- Make it yours: Swap the spinach for arugula, add sliced avocado, or stir a spoonful of miso into the oats instead of soy sauce.
- Meal prep: The oats reheat well with a splash of milk; cook the eggs fresh.
- Dairy-free: Use olive oil, skip the cheese, and use oat or almond milk.