Oats are a grain, not just breakfast. A bowl of quick oats cooked savoury, topped with a fried egg and wilted greens, makes a fast dinner that feels both warm and substantial on a weeknight.

Serves 2. 20 minutes, 15 at the stove.

About 280 calories a serving, 9 g protein, 8 g carbohydrate, 25 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a small pot with 1 teaspoon salt.
2. Stir in 1 cup quick oats and 1 minced clove garlic, then lower heat and simmer for 2 minutes, stirring often, until thickened. While the oats cook, heat 1 tablespoon oil in a small skillet over medium-high heat.2 min
3. Add 4 oz greens to the hot skillet and toss with a pinch of salt and pepper until wilted, about 3 minutes. Transfer to a bowl.3 min
4. Add 2 tablespoons butter to the same skillet over medium heat, then crack 2 eggs into it and fry until the whites set and yolks stay runny, about 3 minutes.3 min
5. Divide the oats between two bowls, top each with half the greens and one fried egg, then finish with salt and 1/4 teaspoon pepper total.

Note Swap the greens for sautéed mushrooms, kale, or any vegetable you have on hand. Leftovers keep refrigerated for two days and reheat gently with a splash of water. Serve with a sharp cheese, hot sauce, or pickled vegetables on the side to brighten each bite.