MealPlanned
- Breakfast
- 11 min
- Dairy-Free
- Halal
- Kosher
- Pescatarian
- Vegetarian
Savoury oats with egg and spinach
Oats cooked in stock with spinach, topped with a jammy egg.
- Calories
- 293
- Protein
- 16 g
- Carbs
- 40 g
- Fat
- 8 g
Per serving. Makes 1 serving.
Ingredients
- 50 g Rolled oats
- 250 ml Vegetable stock
- 50 g Spinach
- 1 Eggs
- 1 tsp Soy sauce
- 1 Spring onion
Contains: Celery, Cereals containing gluten, Eggs, Soybeans. Always check the labels of what you buy.
Method
- Bring a small pan of water to the boil, lower in the egg and cook for 6½ minutes for a jammy yolk. Cool in cold water.
- Meanwhile, simmer the oats in the stock for 5 minutes, stirring, until thick.
- Stir in the spinach until wilted.
- Peel and halve the egg and slice the spring onion.
- Spoon the oats into a bowl, top with the egg, drizzle with the soy sauce and scatter with the spring onion.
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