Ingredients:

  • 1/2 cup (45g) Old Fashioned Rolled Oats
  • 1 cup (240ml) Low-sodium chicken broth
  • 1 small shallot, finely minced
  • 1 Large pasture-raised egg
  • 1 cup (30g) Fresh baby spinach, packed
  • 2 tbsp (10g) Freshly grated sharp cheddar cheese
  • 1 tsp (5g) Extra virgin olive oil
  • 1/8 tsp Sea salt
  • 1/8 tsp Cracked black pepper

Instructions:

  1. Place a small non-stick saucepan over medium heat. Add dry oats and toast for 2 minutes, stirring constantly until fragrant and golden brown. Remove from pan and set aside.
  2. In the same pan, heat the olive oil and sauté the minced shallot for 2-3 minutes until translucent.
  3. Return the toasted oats to the pan and pour in the broth. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 10-12 minutes until liquid is mostly absorbed.
  4. While oats simmer, prepare the egg in a separate small skillet (fried or poached) until the white is set but the yolk remains runny.
  5. Stir the fresh baby spinach and grated cheese into the oatmeal until the spinach is wilted and the cheese is melted.
  6. Transfer the oatmeal to a bowl, top with the prepared egg, and season with sea salt and cracked black pepper.