I love oatmeal. I used to purchase the single serving, instant oatmeal packs that were flavored with apple cinnamon, multigrain, maple, etc. As I’ve gotten older, my preference for savory breakfast has quickly outgrown my desires for sweet breakfast. My oatmeal habit was the most difficult to change, until I realized that plain quick oats created the perfect blank canvas for oatmeal in the morning. Thus began my fascination with savory oatmeal.
I typically purchase quick oats in canisters or bulk. Then add boiling water to make a fast, easy, filling breakfast. Often, my breakfast oatmeal includes pepper, flax meal, and nutritional yeast. But when I have a bit more time in the morning, I’ll make this savory oatmeal with wilted arugula and poached eggs.
The cheesy, savory oatmeal reminds me of a less labor-intensive cheesy grits recipe. They have similar flavor and texture but the savory oatmeal cooks more quickly. Having vegetables with breakfast is easier with savory recipes and this one is no exception. The arugula wilts quickly and adds a lovely little pungent contrast to the creamy oats that’s not too spicy. Toasted garlic adds a warm, roasted deliciousness. Topping off the savory oatmeal with a poached egg adds just the right amount of creamy, saucy, and smooth textures for a wonderful breakfast.
Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!
Savory Oatmeal with Wilted Arugula and Poached Eggs
A savory oatmeal breakfast with garlic wilted arugula and poached eggs is ready in less than 30 minutes. Hearty and delicious, perfect for weekdays or weekends.
coarsely grated parmesan
Melt 1/2 tablespoon butter over low heat in a medium pan. Add garlic and let cook about 3 minutes until garlic is fragrant. Stir in arugula until just wilted. Remove from heat, transfer to a small bowl and set aside.
Melt 1/2 tablespoon butter over medium low heat in pan. Pour in oats. Stir to coat evenly and let slightly toast for about 1 minute.
Stir in parmesan to melt and combine with oats.
Pour water into pan and stir until completely absorbed, about 1 to 2 minutes.
Remove from heat and stir in black pepper. Divide savory oatmeal into two bowls and top each bowl with half the wilted arugula.
Fill a small saucepan or pot with 1 to 1 1/2-inches of water. Bring to a boil over high heat.
Reduce heat to low so air bubbles form but water is not bubbling. Swirl pot or stir water with a spoon to create a whirlpool. Pour cracked egg into center of whirlpool and let sit, undisturbed for 2 to 3 minutes.
To remove egg, tilt pot to one side allowing water to cover egg completely and scoop out with a slotted spoon. Place on top of arugula and savory oatmeal.
Repeat with second egg and serve immediately.
I poach eggs one at a time to maintain their shape and ensure evenness of cooking. To do so, I crack eggs one at a time into a small bowl to pour into the hot water.
To create a savory oatmeal without cheese, I recommend using 1/2 teaspoon of salt and 2 tablespoons of nutritional yeast instead of the parmesan. Swap out the butter for olive oil or coconut oil. Instead of a poached egg, top with half an avocado, sliced.
I love using quick oats because they cook so quickly! However, you could also use steel cut oats or any other form of oats, cooked according to directions.
CHECK THE FRIDGE
I love the kick that arugula adds to this dish. However, you could easily substitute spinach or kale which will cook quickly, too. Other greens such as collards or cabbage would also be good, but will take a bit more time to cook. If you have trouble poaching eggs, or prefer a different style, over easy or soft boiled eggs would be great in this. I prefer a runny yolk in this dish since it creates a sort of sauce over the greens and savory oatmeal.