Savory Oatmeal with Spinach, Feta & Crispy Fried Egg

Creamy, savory oats swirled with wilted spinach and salty feta, topped with a crisp-edged fried egg for a breakfast that eats like comfort food.

Ingredients

• 1 cup rolled oats
• 2 1/2 cups water (or 2 cups water + 1/2 cup milk, optional)
• 2 packed cups baby spinach (about 2 big handfuls)
• 3/4 tsp kosher salt (or 1/2 tsp fine salt), divided
• 1/4 tsp black pepper, plus more to finish
• 2 large eggs
• 2 tsp olive oil (or butter)
• 1/2 cup crumbled feta (about 75 g)
• 1 small garlic clove, finely minced (optional pantry staple)
• 1/4 tsp chili flakes (optional pantry staple)
• 1 tsp lemon juice (optional pantry staple, for brightness)

Method

• 1

  Step 1: Cook the oats

  In a medium saucepan, bring the water (and milk, if using) to a simmer over medium heat. Stir in the oats and **1/2 tsp salt**. Reduce heat to medium-low and cook, stirring often, until thick and creamy, **6–8 minutes**.

• 2

  Step 2: Wilt the spinach

  Stir in the spinach (and garlic, if using). Cook **1–2 minutes**, stirring, until the spinach is fully wilted and the oats loosen slightly. Add a splash of water if it gets too thick.

• 3

  Step 3: Season and add feta

  Turn heat off. Stir in **most of the feta** (reserve a little for topping), black pepper, and chili flakes if using. Taste and adjust with the remaining **1/4 tsp salt** if needed. Stir in lemon juice (if using) for a fresher, less “heavy” finish.

• 4

  Step 4: Fry the eggs (crispy-edged)

  Heat olive oil (or butter) in a nonstick or well-seasoned skillet over **medium-high** heat. Crack in the eggs. Cook **2–3 minutes** until the whites are set and the edges are deeply golden and crisp; for a set yolk, cover the pan for **30–60 seconds**.

• 5

  Step 5: Assemble

  Divide the savory oats between bowls. Top each with a fried egg. Sprinkle with the reserved feta and extra black pepper (and a pinch more chili flakes if you like). Serve immediately while the egg is hot and the oats are creamy.

Tips

• **Oat texture control:** For looser, porridge-like oats add 2–4 tbsp water at the end; for thicker “risotto-style” oats, simmer 1–2 minutes longer.
• **Make it extra savory:** Cook the oats with **1/2 water + 1/2 milk** (if available) and finish with a small knob of butter.
• **Egg options:** Swap fried eggs for **soft-boiled** (jammy center) or **poached** if you prefer less oil.
• **Feta alternatives (if needed):** Any salty, crumbly cheese works (goat cheese, cotija), using the same amount.
• **Make-ahead:** Cook oats and spinach up to **3 days** ahead; reheat with a splash of water. Fry eggs fresh for best texture.
• **Serve with:** A piece of toast, sliced tomatoes, or cucumber on the side for a brighter breakfast plate.

Nutrition (per serving, estimate)