Savory Oatmeal with a Jammy Egg and Greens
Creamy oats simmered in broth with garlic and Parmesan, topped with sautéed greens, a jammy soft-boiled egg and a drizzle of chili oil.
If you have only ever eaten oatmeal with brown sugar and raisins, this bowl will change the way you think about it. Simmered in broth rather than water, oats turn into something close to a quick risotto: creamy, savory and deeply comforting. A little Parmesan stirred in at the end makes it even richer.
We top ours with garlicky sautéed spinach or kale and an egg boiled for exactly six and a half minutes, so the yolk is soft and jammy. A few drops of chili oil and some sliced scallions finish it off. It is a breakfast that tastes just as right at dinnertime.
Savory Oatmeal with a Jammy Egg and Greens
Ingredients
- 1 cup old-fashioned rolled oats
- 2 cups low-sodium vegetable or chicken broth
- 1/4 cup finely grated Parmesan
- 2 large eggs
- 1 tablespoon olive oil
- 1 garlic clove, thinly sliced
- 3 cups baby spinach or chopped kale
- Pinch of salt and black pepper
- 2 green onions, thinly sliced
- 1 to 2 teaspoons chili oil or chili crisp
- 1 teaspoon toasted sesame seeds (optional)
Method
- Bring a small saucepan of water to a boil. Gently lower in the eggs and cook for 6 1/2 minutes, then transfer to a bowl of ice water for 2 minutes. Peel and set aside.
- Meanwhile, bring the broth to a simmer in a medium saucepan. Stir in the oats and cook over medium-low heat for 5 to 7 minutes, stirring often, until creamy and tender.
- Remove the oats from the heat, stir in the Parmesan and season with pepper. Add a splash of broth or water if it seems too thick.
- Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant but not browned.
- Add the greens and a pinch of salt and toss for 1 to 2 minutes, until just wilted.
- Divide the oatmeal between two bowls and top each with greens.
- Halve the eggs and set them on top, then finish with green onions, chili oil and sesame seeds.
Kitchen notes
- Rolled oats give the best creamy texture. Steel-cut oats work too but need about 25 minutes.
- Season the oats lightly at first; broth and Parmesan both bring salt.
- Add sautéed mushrooms or leftover roasted vegetables for an even heartier bowl.
Keeping & reheating
Cooked oats keep in the fridge for up to 3 days. Reheat with a splash of broth, stirring until creamy. Soft-boiled eggs keep in their shells for 2 days; cook the greens fresh if you can.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
