Sweet instant oatmeal becomes savory dinner when you spike it with an egg, greens, and butter. The apple and cinnamon fade into background warmth while the oats turn creamy and filling, ready for a runny yolk.

Serves 2. 15 minutes, 10 at the stove.

About 320 calories a serving, 13 g protein, 35 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a medium pot. Stir in both packets of oatmeal and cook for 2 minutes, stirring occasionally, until thickened.3 min
2. While the oatmeal cooks, melt 1 tablespoon butter in a skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant, then add 2 cups fresh greens and a pinch of salt, stirring until wilted.3 min
3. Push the greens to the side of the skillet and crack 2 eggs into the empty space. Cook until the whites are set and yolks still run, about 3 to 4 minutes, then season with salt and pepper.4 min
4. Divide the oatmeal between two bowls and stir in 1 tablespoon butter to each, tasting and adjusting salt and pepper. Top each bowl with the sautéed greens and one egg, letting the yolk run into the warm oats as you eat.

Note Swap the greens for any tender vegetable you have on hand, or skip them and add a handful of grated cheese instead. Leftovers don't keep well, so make this fresh. Serve with toast on the side to soak up yolk and oatmeal.