Savory Oatmeal with Egg and Spinach

Before You Start

Use unsalted stock so that the Parmesan sets the seasoning, and taste before you add anything else.

If the oatmeal stiffens while the eggs cook, loosen it with a splash of hot water.

Poach the eggs instead of frying them if you prefer less fat.

Cooking Savory Oatmeal with Egg and Spinach

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the olive oil in a small saucepan over medium heat. Add the garlic and spinach and cook for 1 minute, until the spinach wilts.

   Mark done Start 1 min timer

2. Pour in the stock and bring it to a simmer. Stir in the oats and cook for 5 minutes, stirring often, until thick and creamy.

   Mark done Start 5 min timer

3. While the oats cook, melt the butter in a small frying pan over medium heat and fry the eggs for 2 to 3 minutes, until the whites are set and the yolks are still soft.

   Mark done Start 2 min timer

4. Stir the Parmesan and pepper into the oats. Divide between two bowls, top each with an egg and finish with chilli flakes if you like.

   Mark done

Storage and Reheating

Best eaten straight away. The oatmeal base keeps in the fridge for 2 days; cook the eggs fresh.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Good With

• Sliced tomato
• A few slices of avocado
• Hot sauce

Common Questions About Savory Oatmeal with Egg and Spinach

Savory Oatmeal with Egg and Spinach Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.