Egg and spinach bowl with porridge

Name: Egg and spinach bowl with porridge
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Mushrooms; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Butter; 500 g Frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs; 1 TABLESPOON Sesame; 2 TABLESPOONS Oil; 160 g tender oat flakes (e.g. from Kölln); 2 TEASPOONS Vegetable broth (instant)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Simple, light and vegetarian: the bowl filled with many delicacies is perfect for the lunch break.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Mushrooms
2 Onions
2 Garlic cloves
2 TABLESPOONS Butter
500 g Frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs
1 TABLESPOON Sesame
2 TABLESPOONS Oil
160 g tender oat flakes (e.g. from Kölln)
2 TEASPOONS Vegetable broth (instant)

Directions

1
Clean mushrooms, quarter them. Peel and chop onions and garlic. Fry half the garlic and half the onions in 1 tablespoon butter. Add frozen spinach and 5 tbsp. water, bring to the boil. Steam covered for 8-10 minutes.
2
Season with salt and pepper. Boil eggs for about 7 minutes. Roast sesame seeds and take them out. Fry mushrooms and rest of garlic in hot oil. Season with salt and pepper.
3
Fry the rest of the onions in 1 tablespoon butter. Steam oat flakes briefly. Add 600 ml water and stock, bring to the boil, then allow to swell for 4-5 minutes. Season with salt and pepper. Rinse, peel and halve the eggs. Arrange everything,