This shelf holds only oatmeal, so tonight is a warm grain bowl dressed like dinner. A fried egg on top and soft greens folten in make it supper, not breakfast. It comes together in the time it takes water to boil.

Serves 2. 15 minutes, 8 at the stove.

About 350 calories a serving, 10 g protein, 18 g carbohydrate, 27 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 pot with a pinch of salt. While it heats, chop 2 garlic cloves fine and tear 4 oz spinach into bite-sized pieces.
2. Stir 1 cup oatmeal into the boiling water and cook, stirring often, until it thickens and the oats are tender, about 5 minutes. Stir in the spinach until it wilts, then season with salt and pepper.5 min
3. While the oatmeal finishes, heat 2 tablespoons oil in a skillet over medium-high and fry 2 eggs until the whites set but the yolks stay soft, about 3 minutes. Season with salt and pepper.3 min
4. Warm 1 tablespoon butter in a small pan over medium heat, add the 2 chopped garlic cloves, and cook until golden and fragrant, about 1 minute. Divide the oatmeal between two bowls, top each with a fried egg, and drizzle with the garlic butter.

Note Swap the greens for any soft vegetable on hand: diced tomato, corn, or leftover cooked broccoli stirred in at the end. Keep leftovers covered in the cold box for up to two days and reheat with a splash of water. Serve with hot sauce or a squeeze of lemon.