Savory egg and spinach oats

Ingredients

• 35 gRolled oats
• 100 ml1% milk
• 100 mlWater
• 80 gPasteurized liquid egg whites
• 40 gBaby spinach
• 1Large egg
• 10 gVegetarian hard cheese, finely grated
• 3 gOlive oil
• 0.2 gGround black pepper

Steps

1. 1

   Simmer the oats

   Bring the oats, milk and water to a gentle simmer in a small saucepan. Cook for 5 minutes, stirring frequently.

2. 2

   Stir in the whites

   Lower the heat. Pour in the pasteurized egg whites slowly while stirring continuously, then add the spinach. Cook for 2–3 minutes until the whites are fully cooked and the mixture reaches 160°F / 71°C.

3. 3

   Cook the egg

   Meanwhile, heat the oil in a small nonstick pan. Cook the egg over low heat, covered, until both white and yolk are firm.

4. 4

   Finish the bowl

   Stir the cheese into the oats, add pepper and place the egg on top. Add a splash of hot water if you prefer looser oats.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Choose a hard cheese labeled vegetarian if this matters to you. The estimate uses parmesan as a nutrient equivalent.