Savory Oats with Fried Egg, Spinach and Feta
Creamy oats gone savoury: with spinach, feta and a runny-yolk fried egg. 24 g protein per serving and ready in under 20 minutes.
Ingredients
- 50 grolled oats(rolled or quick oats)
- 100 mlmilk
- 75 gspinach(fresh, washed)
- 40 gfeta
- 1egg
- 5 mlolive oil
- ½ clovegarlic
- ½ pinchchilli flakes
- 2 ½ gchives(finely sliced)
Instructions
- 1
Put the 50 g rolled oats in a small pot with the 100 ml milk, 150 ml water and a pinch of salt. Simmer over medium heat, stirring occasionally, for about 5 to 7 minutes until you have a creamy, savoury base.
- 2
Finely chop the ½ clove garlic. Heat half of the 5 ml olive oil in a pan, sweat the garlic briefly and add the 75 g spinach in batches until it wilts. Season with salt and pepper.
- 3
Heat the remaining 5 ml olive oil in a second pan and fry the 1 egg sunny-side up until the whites are set and the yolks stay runny.
- 4
Stir the cooked spinach through the oats and adjust the seasoning. Divide across two bowls.
- 5
Crumble the 40 g feta over the oats, top each bowl with a fried egg and finish with ½ pinch chilli flakes and 2 ½ g chives.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 120 kcal | 480 kcal |
| Protein | 6 g | 24 g |
| Carbs | 10 g | 38 g |
| Fat | 6 g | 24 g |
| Fiber | 2 g | 7 g |
Frequently asked
Can I cook the oats with water only?
Yes, they turn out a little less creamy and taste more savoury. For extra protein and a velvety texture, keep the milk or stir in a spoon of skyr at the end.
Do savoury oats keep for meal prep?
The oat base with spinach keeps for 2 to 3 days in the fridge. Add the fried egg and feta fresh, otherwise the texture suffers.
Which oats work best?
Both rolled and quick oats work. Rolled oats stay firmer and keep you full a little longer, quick oats turn creamy faster and cook in just a few minutes.
Related tools & products
Rate this recipe
How did you like this recipe?
Comments
Be the first to leave a comment.