Steps
1. In a small saucepan, bring the vegetable broth to a boil.
2. Add the rolled oats and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until the oats are creamy.
3. While the oats are cooking, bring a separate pot of water to a gentle simmer. Crack the egg into a small bowl.
4. 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.
5. In the last minute of cooking the oats, stir in the fresh spinach and allow to wilt.
6. Once the oats are cooked, transfer them to a bowl. Top with the poached egg, avocado slices, and drizzle olive oil over the top.
7. Season with salt, pepper, and red pepper flakes if desired. Serve warm.