Egg & Spinach Oats

Procedures

1. Bring the water to a boil in a medium saucepan over medium-high heat.
2. Add the rolled oats to the boiling water, stirring once to ensure they are fully submerged.
3. Reduce the heat to medium-low to maintain a steady simmer and prevent the water from boiling over the sides.
4. Cook for 4–5 minutes, stirring occasionally until the oats have absorbed most of the water but still look slightly loose.
5. Incorporate the spinach by stirring it into the hot oats until the leaves are fully wilted and bright green.
6. Beat the eggs in a separate small bowl while the oats finish simmering.
7. Slowly pour the beaten eggs into the saucepan while stirring the oats quickly and continuously.
8. Continue stirring for 1–2 minutes until the eggs are cooked through, creating a creamy, "egg-ribbon" texture throughout the mixture.
9. Remove from heat immediately once the eggs have set to keep the consistency smooth.
10. Serve warm, optionally topped with a dash of soy sauce or a sprinkle of toasted sesame seeds for extra flavor.