This shelf holds only sweet instant oatmeal, so we cook it savory for dinner with butter, salt, and pepper, turning a breakfast staple into something warm and grounding. The flavoring pouches disappear into the base, leaving toasted grain and umami to anchor a simple weeknight meal.

Serves 2. 12 minutes, 5 at the stove.

About 240 calories a serving, 8 g protein, 13 g carbohydrate, 18 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a saucepan. Stir in both oatmeal pouches and 1 minced garlic clove, then lower heat to a simmer.
2. Cook uncovered for 8 minutes, stirring often, until the oatmeal thickens and the water is mostly absorbed; the cue is when the grains hold together briefly before breaking.8 min
3. Remove from heat and stir in 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper until melted and combined.
4. Divide between two bowls. Fry 2 eggs in a skillet over medium heat until the whites set and yolks stay runny, then slide one onto each bowl.5 min

Note Swap the eggs for a can of tuna or canned beans stirred in at the end for a vegetarian change. Leftover oatmeal keeps refrigerated for two days and reheats in a saucepan with a splash of water. Serve with hot sauce on the side or a simple green salad.