Creamy oats topped with vegetables and egg, highlighted by vibrant flavors and a hearty, comforting breakfast.
# Components:
→ Oatmeal Base
01 - 1 cup rolled oats
02 - 2 cups water or unsalted vegetable broth
03 - 1/4 teaspoon salt
→ Toppings
04 - 1 tablespoon olive oil
05 - 1/2 small red onion, finely chopped
06 - 1/2 cup cherry tomatoes, halved
07 - 1 cup baby spinach, roughly chopped
08 - 2 large eggs
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon smoked paprika (optional)
11 - 1 tablespoon crumbled feta cheese
12 - 1 tablespoon chopped fresh chives or scallions
# Directions:
01 - In a medium saucepan, combine water or broth and salt. Bring to a boil, then stir in the rolled oats. Reduce heat and simmer uncovered for 5 to 7 minutes, stirring occasionally, until oats reach a creamy consistency. Remove the pot from heat and cover to retain warmth.
02 - Heat olive oil in a nonstick skillet over medium heat. Add finely chopped red onion and sauté for 2 minutes until softened. Incorporate halved cherry tomatoes and cook an additional 2 minutes until tomatoes begin to blister. Add chopped baby spinach and wilt for about 1 minute. Transfer cooked vegetables to a plate.
03 - In the same skillet, cook the eggs to your desired style—fried, poached, or soft-boiled.
04 - Evenly divide the prepared oatmeal between two serving bowls. Arrange the sautéed vegetables and a cooked egg atop each portion. Garnish with freshly ground black pepper, smoked paprika, crumbled feta, and fresh chives or scallions.
05 - Present immediately for optimal texture and flavor.
