Savoury oats with egg, spinach and Parmesan

Ingredients

For 1 serving

• Rolled oats45 g
• Vegetable broth200 ml
• Spinach60 g
• Eggs1
• Parmigiano Reggiano10 g
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

Method

1. Bring a small pan of water to the boil for the egg; heat the vegetable stock in another small pan; wash the spinach and chop it roughly.
2. When the water boils, lower in the egg with a spoon and soft-boil it for 6 minutes, for a set white and runny yolk; cool it in cold water and peel it carefully.
3. Meanwhile, when the stock simmers, add the rolled oats and cook over medium-low heat for 5 minutes, stirring; for the last 2 minutes add the spinach and let it wilt.
4. Take off the heat and stir in the grated Parmigiano Reggiano until creamy.
5. Spoon into a bowl, top with the egg split in half and finish with ground black pepper.