Savory Oatmeal with Soft Egg & Spinach
Nutrition per serving
Protein per 100 kcal: 4.5g · Energy from macros: 18% protein / 45% carbs / 36% fat
Ingredients
- 120g rolled oats
- 500ml vegetable stock
- 80g baby spinach
- 2 large eggs
- 1 tbsp olive oil
- 1 garlic clove, minced
- 20g Parmesan, finely grated
- 1 tsp lemon juice
- A pinch of chilli flakes
- 1 tbsp fresh chives, chopped
- 1 spring onion, finely sliced
- Salt and black pepper, to taste
Instructions
Bring the vegetable stock to a boil in a saucepan, stir in the oats, then reduce the heat and simmer for 10 minutes, stirring often, until creamy and tender.
Heat the olive oil in a small pan, cook the garlic for 30 seconds, then add the spinach and cook for 1 minute until just wilted.
Boil the eggs for 6 and a half minutes for a jammy yolk, then cool them in cold water, peel and halve them.
Stir the wilted spinach and Parmesan into the oats and season with salt and black pepper.
Spoon the oatmeal into two bowls and place a halved egg on top of each.
Finish with chilli flakes, lemon juice, chopped chives and spring onion, and serve hot.
Savory oatmeal with a soft egg and spinach is the breakfast that actually keeps you full — creamy oats cooked in vegetable stock, wilted spinach, Parmesan and a jammy egg on top, finished with chilli flakes and lemon. At 380 calories a serving with 17g of protein, it is a smart start to the best eating schedule to lose weight: log it in our meal log https://nutricounter.net/tools/meal-log and the rest of your day falls into place. Ready in about 20 minutes, and perfect for slow, satisfying mornings.
