# Components:
→ Oatmeal Base
01 - 1 cup rolled oats
02 - 2 cups water (or half water, half milk for creaminess)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Spinach
05 - 2 teaspoons olive oil
06 - 2 cups fresh spinach, washed and roughly chopped
07 - 1 small garlic clove, minced
→ Poached Eggs
08 - 2 large eggs
09 - 1 tablespoon white vinegar (for poaching water)
→ Garnishes
10 - 1 tablespoon grated Parmesan or nutritional yeast (optional)
11 - Freshly ground black pepper, to taste
12 - Pinch of red pepper flakes or chili oil (optional)
# Directions:
01 - Combine oats, water, salt, and black pepper in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until creamy, about 6 to 8 minutes.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring, until wilted, about 1 to 2 minutes. Remove from heat.
03 - Fill a medium saucepan with 2 to 3 inches of water, add white vinegar, and bring to a gentle simmer. Crack each egg into a small cup. Swirl the water and gently slide the eggs in. Poach for 3 to 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain briefly on paper towels.
04 - Divide oatmeal evenly between two bowls. Top each serving with sautéed spinach and a poached egg. Sprinkle with Parmesan or nutritional yeast, extra black pepper, and red pepper flakes if desired. Serve immediately.
