Savory Oat Porridge Poached Egg Spinach Parmesan
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A savory oatmeal bowl with a poached egg, wilted spinach and parmesan, a warming pre-race breakfast for triathletes.
A savory oatmeal bowl with a poached egg, wilted spinach and parmesan, a warming pre-race breakfast for triathletes.
🥄 Ingredients
- 🫗 1 cup (90g) rolled oats
- 🫗 1 3/4 cups (425ml) water or low-sodium vegetable broth
- 🫗 2 large eggs
- 🫗 2 cups (60g) baby spinach
- 🫗 1/4 cup (25g) grated parmesan
- 🫗 1 garlic clove, minced
- 🫗 1 tablespoon olive oil
- 🫗 Pinch of freshly grated nutmeg
- 🫗 Salt and black pepper to taste
- 🫗 1 teaspoon white vinegar (for poaching)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Bring the water or broth to a simmer in a saucepan and add the oats. Cook for 6-8 minutes, stirring, until creamy.
While the oats cook, heat the olive oil in a small pan, add the garlic, and cook 30 seconds. Wilt the spinach, season with nutmeg, salt and pepper.
Poach the eggs in a pot of gently simmering water with a splash of vinegar for 3-4 minutes, until the white is set and the yolk is soft.
Stir half the parmesan into the oats and season generously.
Divide the porridge between bowls, top with the spinach, a poached egg, the remaining parmesan and a crack of black pepper.
⚠️ Common Mistakes
- ✕
Boiling the water hard while poaching, which shreds the egg white.
- ✕
Overcooking the egg yolks until firm instead of soft and jammy.
- ✕
Adding salt too early to the oats, which can make them gummy.
🔄 Variations
Swap spinach for kale or Swiss chard.
Use a fried egg with crispy edges for a different texture.
Add leftover roasted sweet potatoes or mushrooms on top.
🧊 Storage
- 📦
Best eaten fresh, but the cooked oats keep in the fridge for 2 days.
- 📦
Reheat the oats with a splash of water and add a freshly cooked egg.
💡 Chef Tips
Tip 1: Use a slotted spoon and gently swirl the water before adding the egg for a tidy, round poached egg.
Tip 2: Stir the oats frequently so they go creamy rather than lumpy.
Tip 3: Season the water for the oats, because unseasoned porridge tastes flat.
Tip 4: Cook the egg fresh just before serving for that flowing yolk.
❓ FAQ
Why savory oats for a triathlete? They deliver slow-release carbs plus protein to keep you full through a long morning of swimming, biking and running.
Is it gluten-free? Yes, if you use certified gluten-free oats.
How much protein does this serve? About 18g per bowl, plus additional protein if you double the eggs.
Can I eat it before a swim? Yes, keep the portion light and eat it at least 60-90 minutes before the start.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →