Savory Oat Bowl with Soft Egg and Greens
Forget sweet oatmeal — this savory version with parmesan, wilted greens, and a runny egg is the breakfast you did not know you needed.
Breakfast · Prep 5 min · Cook 15 min · Serves 1 · Easy · By Tina · Published
Ingredients
- 50 g steel-cut oats, or rolled oats
- 250 ml chicken stock, or vegetable stock
- 20 g parmesan, grated
- 1 egg, soft-boiled or fried
- 1 handful baby spinach
- 1 clove garlic, minced
- 1 tbsp olive oil
- chili flakes, to taste
- salt, to taste
black pepper
I know what you are thinking. Savory oatmeal? But hear me out.
Oats are basically just a grain, right? We eat rice savory, we eat polenta savory — oats deserve the same treatment. Cook them in stock instead of water, stir in some parmesan, top with sauteed greens and a soft egg, and suddenly you have this creamy, comforting bowl that feels like risotto's casual morning cousin.
I started making this on cold mornings when sweet oatmeal just was not cutting it. Now it is a permanent rotation breakfast, especially when I need something that will actually keep me full until lunch.
Pro Tips
- Use steel-cut oats for the best texture. Rolled oats work but get mushier.
- Cook in chicken or vegetable stock, not water. This is the flavor foundation.
- Stir in parmesan off heat so it melts into a creamy sauce, not clumps.
- The egg should be soft — runny yolk mixing into the oats is the whole point.
Serving
Top with everything: the soft egg, wilted greens, a drizzle of good olive oil, chili flakes, and a crack of black pepper. Hot sauce on the side if you are feeling it.
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