Rating: 3 stars
21 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 8
  • 21 Ratings

A simple savory oatmeal with egg and spinach is the breakfast you didn’t know you needed in your life. Cooking the oats in the skillet with the onions gives them a risotto-like texture, and stirring in a generous pile of Parmesan makes the oats taste really cheesy and rich. Finish the bowls off with a poached egg, baby spinach, chives, and of course, more Parmesan for something seriously brunch worthy. If you’re nervous about poaching eggs, a fried egg would taste equally great here, too.

Anna Theoktisto

Gallery

Credit: Greg DuPree

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium-high. Add onion and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in oats; cook 1 minute. Add water and bring to a boil. Reduce heat to medium, and simmer, stirring often, until oats are tender, about 8 minutes. Remove from heat.

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  • Stir ¾ cup cheese, ¾ teaspoon salt, and ¼ teaspoon pepper into oats mixture. Spoon ½ cup of oats mixture into each of 4 serving bowls; top each with ½ cup spinach and 1 poached egg. Sprinkle evenly with remaining 1 teaspoon each salt and pepper, and top evenly with remaining ¼ cup cheese. Sprinkle evenly with chives.

Nutrition Facts

346 calories; fat 21g; saturated fat 7.1g; cholesterol 210.4mg; carbohydrates 22.1g; sugars 2g; protein 18g; sodium 1445.6mg; fiber 3.4g.
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