# What You Need:
→ Oatmeal Base
01 - 1 cup rolled oats
02 - 2 cups water (or 1 cup water and 1 cup 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)
# How-To Steps:
01 - Combine rolled oats, water, salt, and black pepper in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook, stirring occasionally, until oats are 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 chopped 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 and add white vinegar. Bring to a gentle simmer. Crack each egg into a small cup, swirl the water, and gently slide in the eggs. Poach for 3 to 4 minutes until egg whites are set but yolks remain runny. Remove with a slotted spoon and drain briefly on paper towels.
04 - Divide the oatmeal between two bowls. Top each portion with sautéed spinach and one poached egg. Sprinkle with Parmesan or nutritional yeast, extra pepper, and red pepper flakes or chili oil if desired. Serve immediately.
