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Oats don't have to be sweet. Top them with a fried egg and melted cheddar and you've got a savory high protein breakfast that changes the whole oatmeal game.
In a medium saucepan, bring 2 cups of water to a gentle boil over medium-high heat, then reduce to medium-low.
Stir in 1 cup rolled oats and 1/4 teaspoon salt; cook uncovered, stirring occasionally, until creamy and thickened, about 5–7 minutes.
Meanwhile, heat 2 teaspoons olive oil in a nonstick skillet over medium heat. Add baby spinach and sauté until wilted, about 1–2 minutes. Remove spinach and set aside.
In the same skillet, crack the eggs and cook over medium-low heat until the whites are set but yolks remain runny, about 3 minutes. For firmer yolks, cover with a lid for the last minute.
Stir sautéed spinach and half of the shredded cheddar into the cooked oats, seasoning with black pepper and the remaining salt.
Divide oats between two bowls. Top each with a fried egg and sprinkle with remaining cheddar cheese. Serve immediately, adding extra black pepper if desired.
