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Savory oatmeal topped with a soft-boiled egg, parmesan and spinach
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Savory Oatmeal With Egg and Parmesan

Savory oatmeal with a soft-boiled egg and parmesan, 34 g of protein per serving. Oats cooked in broth, finished custard-style with egg.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 562
Ingredients Method

Ingredients
  

  • ½ cup rolled oats 50g
  • 3 large eggs — 2 for stirring in 1 for soft-boiling (150g total)
  • ¼ cup grated parmesan 20g
  • 1 packed cup spinach 50g
  • 1½ teaspoons olive oil 7g
  • 1 spring onion sliced (15g)
  • A small pinch of salt 0.5g
  • ¼ teaspoon black pepper 0.5g

Method
 

  1. Bring water or broth to a simmer and stir in the oats. Cook 5 to 6 minutes, stirring occasionally, until thick and creamy.
  2. Meanwhile, soft-boil one egg: lower it into simmering water, cook exactly 6 minutes, then transfer to an ice bath.
  3. Sauté the spinach in the olive oil for 1 to 2 minutes, just until wilted, and set aside.
  4. Off the heat, whisk two eggs and stir them into the hot oats, mixing constantly for 30 seconds until they turn glossy and custardy rather than clumping into curds.
  5. Stir in the parmesan, spinach and spring onion.
  6. Peel the soft-boiled egg, halve it, and place it on top. Finish with salt and pepper.