Savory Oatmeal Bowl with Spinach and Poached Egg

Name: Savory Oatmeal Bowl with Spinach and Poached Egg
Total time: 15 min
Yield: 1 serving
Ingredients: 1/2 cup rolled oats; 1 cup vegetable broth; 1 cup fresh spinach; 1 large egg; 1/4 avocado, sliced; Salt and pepper to taste; Red pepper flakes (optional); 1 tablespoon olive oil

Prev List Next

AI-generated image

15 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Vegetable broth Water, with a little extra salt and pepper to taste
Fresh spinach An equal amount of baby kale, finely chopped
Avocado A spoonful of olive oil for a similar creamy richness

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein13 g

Carbohydrates34 g

Fat19 g

Fiber 7 g · Sugar 2 g · Sodium 650 mg

PDF Find nearby

This savory oatmeal bowl combines the heartiness of oats with fresh spinach and a perfectly poached egg, creating a nutritious and satisfying main dish. It's a delightful twist on traditional oatmeal that’s perfect for any meal of the day.

Main Dish

Steps

In a small saucepan, bring the vegetable broth to a boil.
Add the rolled oats and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until the oats are creamy.
While the oats are cooking, bring a separate pot of water to a gentle simmer. Crack the egg into a small bowl.
Swirl the water in the pot to create a gentle vortex, then carefully slide the egg into the center. Poach for about 3-4 minutes or until the white is set and the yolk is still runny.
In the last minute of cooking the oats, stir in the fresh spinach and allow to wilt.
Once the oats are cooked, transfer them to a bowl. Top with the poached egg, avocado slices, and drizzle olive oil over the top.
Season with salt, pepper, and red pepper flakes if desired. Serve warm.

Tips for Savory Oatmeal Bowl with Spinach and Poached Egg

A creamy, spoonable texture is the goal; oats thicken as they stand, so avoid letting the bowl sit too long before serving.
For a neater poached egg, use a very fresh egg; older eggs tend to spread more in the water.
A wide, shallow bowl makes it easier to enjoy the oats, egg, and avocado together in each bite.

Drink pairing

A crisp, unoaked white wine such as Pinot Grigio
Its clean, light character complements the creamy oats and egg without overwhelming the spinach and avocado.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked oats and toppings separately within 2 hours and use within 3–4 days. For best texture, poach the egg fresh; reheat the oats until steaming hot, adding a splash of broth or water if needed.