Savory Oatmeal with Spinach, Mushrooms, and a Poached Egg

Ingredients:

• 1 cup rolled oats
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup mushrooms, sliced (such as cremini or button)
• 2 cups fresh spinach leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon grated Parmesan cheese (optional)
• 2 large eggs
• Fresh chives or green onions, chopped (for garnish)

Instructions:

1. Cook the Oats: In a medium saucepan, bring the water or vegetable broth to a boil. Stir in the oats, reduce the heat to low, and simmer for 5-7 minutes, stirring occasionally, until the oats are creamy and cooked through.

2. Sauté the Vegetables: While the oats are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are golden brown.

3. Add Spinach and Seasoning: Stir in the spinach leaves, salt, pepper, and smoked paprika, cooking until the spinach is wilted. Remove from heat and set aside.

4. Poach the Eggs: Bring a small pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Cook for 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk. Use a slotted spoon to remove the eggs from the water and drain on a paper towel.

5. Assemble the Dish: Divide the cooked oatmeal into two bowls. Top each with the sautéed vegetables and a poached egg. Sprinkle with grated Parmesan cheese if using and garnish with fresh chives or green onions.

6. Serve: Enjoy this hearty, savory oatmeal for a nutritious and filling meal.