Breakfast Bowl Recipe

Cook oats

Combine 1 cup rolled oats, 1.5 cups water, 0.5 cup milk and a pinch (0.25 tsp) of salt in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until thickened, 6–8 minutes. Remove from heat and let sit 1–2 minutes to thicken further.

Poach or fry the egg

While oats cook, poach or fry 1 large egg. For poaching: bring a shallow pot of water to a gentle simmer, add a splash of vinegar if desired, create a gentle whirlpool and slip the cracked egg into the center; cook 3–4 minutes for a soft yolk. For frying: heat 1 tsp olive oil in a nonstick skillet over medium heat and fry the egg 2–3 minutes for a runny yolk or longer to desired doneness. Season with a pinch of salt and a little black pepper.

Prepare yogurt

Spoon 1/2 cup plain Greek yogurt into a small bowl and keep refrigerated until assembly.

Wilt the spinach and prepare tomatoes/avocado: Heat 1 tsp olive oil in a skillet over medium heat. Add 1 cup packed baby spinach and sauté 30–60 seconds until just wilted; remove from heat and season with a pinch of salt and a squeeze of 1 tsp lemon juice. Halve 1/2 avocado and slice or cube; place 1/2 cup halved cherry tomatoes in a small bowl and season lightly with salt and pepper.

Dress and season components: Drizzle remaining 2 tsp olive oil (from the 1 tbs total) and the remaining lemon juice over the avocado and tomatoes if desired. Mix 1/2 tsp everything bagel seasoning with 0.25 tsp red pepper flakes and 0.25 tsp black pepper; set aside.

Assemble the bowl

Divide the cooked oats into a serving bowl. Arrange wilted spinach on one side, halved cherry tomatoes on another, and sliced avocado beside them. Add the Greek yogurt in a small dollop. Place the poached or fried egg on top of the oats or in the center.

Finish and season: Drizzle 1 tsp olive oil over the assembled bowl if desired, sprinkle the everything bagel + red pepper blend and the chopped fresh herbs (1 tbs) over the egg, avocado and yogurt. Add toasted nuts or seeds (2 tbs) and a light drizzle of honey or maple syrup (1 tsp) if you want a touch of sweetness. Taste and adjust salt (up to 1/2 tsp) and pepper as needed.

Serve immediately while the egg is warm. If storing leftovers, keep components separate (oats and toppings refrigerated in airtight containers) and reheat oats gently with a splash of water or milk before assembling.