Savory Cheddar Oatmeal with Eggs

Creamy steel-cut oats simmered in broth with cheddar and spinach, topped with fully cooked eggs and scallions for a quick, savory breakfast.

Prep: 5 min · Cook: 20 min · Yield: 2 · Method: Stovetop

Ingredients

• 0.75 cup steel-cut oats
• 2.5 cups low-sodium vegetable broth
• 3 ounces sharp cheddar cheese
• 2 cups baby spinach
• 4 large eggs
• 2 scallions
• 0.25 teaspoon black pepper
• 0.125 teaspoon kosher salt

Cooking instructions

1. Bring the broth and salt to a boil in a medium saucepan. Stir in the oats, reduce the heat to low, and simmer uncovered for 18 to 20 minutes, stirring occasionally, until the oats are tender and creamy. (about 20 min) — Low simmer
2. Remove the saucepan from the heat. Stir in the cheddar, spinach, and black pepper until the cheese melts and the spinach wilts, about 1 minute. (about 1 min) — Off heat
3. Meanwhile, cook the eggs in a nonstick skillet over medium heat until the whites and yolks are fully firm, about 4 to 5 minutes for fried eggs, or cook to the same doneness using your preferred method. (about 5 min) — Medium heat
4. Divide the oatmeal between two bowls. Top each with two fully cooked eggs and sliced scallions. (about 1 min)