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Savory oatmeal with spinach and egg ribbons with title reading Savory Rolled Oats With Egg and Spinach Recipe
Good Fork Daily Editorial Kitchen

Savory Rolled Oats With Egg and Spinach Recipe

A creamy savory rolled-oat bowl with tender egg ribbons, spinach, Parmesan, scallions and black pepper, cooked in one saucepan.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 bowls
Course: Breakfast, Main Course
Cuisine: American
Calories: 391
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats 90 grams
  • 1 teaspoon extra-virgin olive oil
  • 3 scallions white and green parts separated and thinly sliced
  • 1 clove garlic finely grated or minced
  • 2 1/2 cups low-sodium vegetable or chicken broth divided
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon ground black pepper plus more for serving
  • 2 large eggs beaten until uniform
  • 2 cups lightly packed baby spinach about 60 grams
  • 1/3 cup finely grated Parmesan cheese 30 grams
  • 1 teaspoon toasted sesame oil or extra-virgin olive oil optional for finishing
  • 1 teaspoon low-sodium soy sauce optional
  • lemon wedges, chili crisp or toasted sesame seeds optional for serving

Equipment

  • 3-quart heavy saucepan
  • Wooden spoon or silicone spatula
  • Small mixing bowl
  • Whisk or fork
  • Instant-read thermometer
  • Two serving bowls

Method
 

  1. Separate scallion whites and greens, grate garlic and Parmesan, measure spinach, and beat eggs until no white streaks remain.
  2. Heat olive oil over medium. Cook scallion whites 1 minute; add garlic and stir 20 to 30 seconds without browning.
  3. Add rolled oats and stir 1 to 2 minutes, until nutty-smelling and slightly dry at the edges.
  4. Add 2 cups broth, salt and pepper. Bring to a gentle boil, reduce heat and cook uncovered 4 minutes, stirring regularly.
  5. Add 1/4 cup broth and simmer 1 to 2 minutes, until a spoon path across the bottom remains visible about 1 second.
  6. At a gentle simmer, stir in one direction and pour beaten eggs in a thin stream. Cook 2 to 3 minutes until no liquid egg remains and the center reaches at least 160°F.
  7. Fold in spinach in two additions until just wilted, about 1 minute. Add reserved broth as needed for a creamy flow.
  8. Remove from heat. Stir in Parmesan, half the scallion greens and optional soy sauce after tasting. Adjust with broth by the tablespoon.
  9. Divide into warm bowls and finish with remaining scallions, pepper, optional oil, lemon, chili crisp or sesame seeds.

Notes

  • Use old-fashioned rolled oats, not steel-cut oats.
  • Hold back 1/4 cup broth for the egg, spinach and final texture adjustment.
  • Beat eggs completely and pour in a thin stream at a gentle simmer.
  • Cook the egg mixture to at least 160°F.
  • Add Parmesan and soy sauce only after tasting the broth-seasoned base.
  • Contains egg and milk; soy sauce may contain wheat and soy.
  • This recipe was developed through culinary research and editorial review.