Breakfast Bowls Recipe

Cook oats

Combine 2 cups rolled oats, 2 cups water, 1 cup milk and 1/4 tsp salt in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until oats are creamy and most liquid is absorbed, about 8–10 minutes. Remove from heat and cover to keep warm.

Prepare eggs

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Crack 4 eggs into the skillet (or cook in batches if your pan is small). Fry or cook to preferred doneness: sunny-side up (about 3–4 minutes) or over-easy (flip and cook 30–60 seconds). Season with 1/2 tsp ground black pepper and a pinch of salt while cooking. Keep eggs warm in the skillet on low heat or transfer to a plate tented with foil.

Sauté spinach and tomatoes

In a separate skillet over medium heat, add a light spray of oil or 1/2 teaspoon olive oil. Add 4 cups baby spinach and 1 cup halved cherry tomatoes. Sauté, tossing, until spinach wilts and tomatoes soften, about 2–3 minutes. Season with a pinch of salt and remove from heat.

Prepare avocado and scallions

Halve and pit 1 avocado, scoop into a bowl and slice or cube. Drizzle with 1 tablespoon lemon juice to prevent browning. Thinly slice 2 scallions on the bias.

Toast seeds (optional)

In a small dry skillet over medium-low heat, toast 2 tablespoons seeds, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and set aside.

Assemble bowls

Divide the cooked oats among 4 bowls (about 1/2 cup cooked oats per serving base, adjust as preferred). Top each bowl with equal portions of sautéed spinach and tomatoes, sliced avocado, and one fried egg.

Add cheese and seeds

Sprinkle about 2 tablespoons crumbled feta across the bowls (roughly 1–2 tablespoons per bowl) and divide the toasted seeds among the bowls.

Finish and serve

Drizzle each bowl with 1 teaspoon olive oil and about 1/2 teaspoon hot sauce or salsa (adjust to taste). Scatter sliced scallions on top and add additional salt (total 1/2 tsp salt across bowls) and a crack of black pepper if desired. Serve immediately.