For a long time, I thought that oatmeal HAD to be sweet…maple brown sugar, cinnamon raisin, peaches and cream. Those are the flavors that come in the packets, so who could blame me? And while I do ADORE a big bowl of oats spiked with cinnamon, vanilla, maple, and fruit (like this cinnamon apple oatmeal and this maple almond peach oatmeal), going savory opens up a whole new world of breakfast euphoria.
Velvety, voluminous oatmeal with a little saltiness, sweet herbs, melty cheese, tender spinach, and that irresistible runny egg intensifying the creaminess and flavor like you wouldn’t believe.
Not to mention, this is an excellent way to pack in protein, fiber, complex carbs, healthy fats, and dark greens galore at the start of your day. It keeps me full all morning long and continues to be one of my absolute favorite breakfasts. Use quick oats, and it’s ready in minutes!
- 1 cup rolled oats (quick-cooking)
- 2 cups skim milk
- 1/4 cup water
- sprinkle dried basil*
- 1.5 cups baby spinach
- 1 oz shredded Italian cheese**
- sea salt and black pepper, to taste
- 2 eggs
- Add oats, milk, and water to a saucepan over medium heat. Add a generous pinch of sea salt and generous sprinkle dried basil*.
- When the oatmeal starts to bubble, reduce heat to low and cook, stirring occasionally, until thick and smooth. Add more water as necessary to reach desired consistency.
- Gradually stir in spinach until wilted, then fold in cheese**. Divide into 2 bowls.
- Meanwhile, in a 10-inch skillet or sauté pan, add 1-2 inches water and 1-2 tsp vinegar or lemon juice. Bring to a light boil. Carefully crack eggs into the water and simmer a couple minutes, until whites are just set. Gently spoon hot water over the tops of the eggs as necessary for even cooking. Remove each egg with a slotted spatula and place on top of oatmeal.
- Sprinkle with salt and pepper to taste, and fresh herbs if desired.
- *You could also use fresh chopped herbs and add at the end of cooking.
- **Mozzarella, fontina, asiago, parmesan, or a blend
