Savory Broth Oatmeal With Egg and Sautéed Greens

Why You’ll Love This Recipe

• Cozy, savory comfort with high fiber from oats plus protein from eggs.
• Fast enough for weekdays, but feels like a restaurant brunch bowl.
• Flexible: use spinach or kale, and tweak the spice and salt to your taste.
• One pot for oats, one pan for toppings; minimal cleanup and maximum payoff.

Grocery List

• Produce: baby spinach (or kale), scallions
• Dairy: unsalted butter (optional)
• Pantry: old-fashioned rolled oats, low-sodium broth, toasted sesame oil, olive oil, toasted sesame seeds, crushed red pepper flakes, soy sauce (optional), kosher salt, black pepper

Full Ingredients

For the savory oatmeal

• 1 cup (90 g) old-fashioned rolled oats (not instant)
• 2 1/2 cups (600 ml) low-sodium vegetable broth or chicken broth
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

For the sautéed greens

• 3 packed cups (90 g) baby spinach or 3 cups (200 g) kale, stems removed and leaves chopped
• 1 tsp olive oil or 1 tsp unsalted butter
• 1 tsp toasted sesame oil
• 1 tsp soy sauce (optional)

For the eggs and toppings

• 2 large eggs
• 1 tsp olive oil or 1 tsp unsalted butter
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced (white and green parts)
• 2 tsp toasted sesame seeds
• 1/4 tsp crushed red pepper flakes (or more to taste)

Step-by-Step Instructions

Step 1: Warm the broth and start the oats

In a medium saucepan, bring 2 1/2 cups (600 ml) broth to a gentle simmer over medium heat. Whisk in the rolled oats, 1/4 tsp kosher salt, and 1/4 tsp black pepper.

Reduce heat to medium-low so the oats simmer steadily (not a hard boil). Cook, stirring every minute or so, until creamy and tender, about 6–8 minutes.

Step 2: Sauté the greens until glossy and tender

While the oats cook, heat a skillet over medium heat. Add 1 tsp olive oil (or 1 tsp butter) and 1 tsp toasted sesame oil. Once shimmering, add the spinach (or chopped kale).

Sauté until wilted and vibrant. Timing depends on the green you choose:

• Spinach: about 1–2 minutes
• Kale: about 3–5 minutes (add 1–2 tbsp water if it looks dry, then let it steam off)

If using, drizzle in 1 tsp soy sauce and toss for 10 seconds. Transfer greens to a plate and keep warm.

Step 3: Soft-fry the eggs

Wipe the skillet if needed, then return it to medium-low to medium heat. Add 1 tsp olive oil (or 1 tsp butter) and 1 tsp toasted sesame oil. Crack in 2 eggs.

Cook until the whites are set but the yolks are still runny, about 2–3 minutes. If you like a slightly firmer top white without flipping, add 1 tbsp water to the pan and cover for 30–45 seconds to gently steam the surface.

Step 4: Fine-tune the oatmeal texture and seasoning

When the oats are creamy, taste and adjust seasoning with a pinch more salt and pepper if needed. If the oatmeal is thicker than you like, stir in an extra 2–4 tbsp hot broth or hot water until it’s spoonable and silky.

Remove from heat immediately so it stays creamy.

Step 5: Build your bowls

Divide the savory oatmeal between 2 bowls. Pile the sautéed greens on top, then carefully add one soft-fried egg to each bowl.

Step 6: Garnish and serve hot

Finish each bowl with sliced scallions, a sprinkle of toasted sesame seeds, and crushed red pepper flakes. Serve right away while the oatmeal is steamy and the egg yolk is still runny, so it can melt into the oats like a sauce.

Pro Tips

• Use low-sodium broth. It gives you savory flavor without getting too salty once the liquid reduces.
• Stir for creaminess. Stirring frequently in the last few minutes helps the oats release starch and turn velvety.
• Kale needs a little longer. If using kale, chop it small and don’t be afraid to add a splash of water to help it soften.
• Control egg doneness with heat. Lower heat = tender whites. If the pan is too hot, the bottoms brown before the whites set.
• Sesame oil goes in at the end for aroma. This recipe uses a small amount in cooking for flavor, but it stays most fragrant when not overheated.

Variations

• Miso-sesame version: Swap the soy sauce for 1 tbsp white miso whisked into the hot broth before adding oats (reduce salt to 1/8 tsp).
• Extra-protein bowl: Add 1/2 cup (85 g) shelled edamame to the greens during the last minute of sautéing, or top with a spoonful of plain Greek yogurt for creaminess.
• Spicy-garlic version: Sauté 1 small clove garlic, minced in the oil for 15 seconds before adding greens, and increase chili flakes to 1/2 tsp.

Storage & Make-Ahead

For best texture, cook and serve this oatmeal fresh. If you want to prep ahead, you can wash/chop greens and slice scallions up to 3 days in advance and store them refrigerated in airtight containers.

Leftover cooked oatmeal can be refrigerated in a sealed container for up to 3 days. It will thicken as it sits; reheat on the stovetop or in the microwave, adding 2–6 tbsp broth or water per serving and stirring well until creamy again. Cook eggs fresh when serving for the best runny-yolk topping.

Nutrition (per serving)

Approximate, per serving (recipe makes 2): 450 calories, 18 g protein, 49 g carbohydrates, 10 g fiber, 21 g fat, 650 mg sodium (varies by broth and soy sauce).