{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Egg and spinach oatmeal with scallion and sesame",
 "description": "A savory oatmeal breakfast: rolled oats in water, spinach wilted in the steam, a jammy egg, scallion and sesame, seasoned in the bowl with a measured spoon of low-sodium soy sauce.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "2 servings",
 "totalTime": "PT25M",
 "recipeIngredient": [
  "2 cups (160 g) old-fashioned rolled oats",
  "4 medium scallions (60 g), white parts and green parts kept apart",
  "¼ tsp black pepper",
  "3 cups (90 g) packed baby spinach",
  "1 tbsp (14.2 g) low-sodium soy sauce",
  "1 tbsp (15 g) lemon juice",
  "2 large eggs (100 g)",
  "2 tsp (6 g) sesame seeds",
  "3½ cups water"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Slice the scallions. Keep the white parts and the green parts in two piles. Toast the sesame seeds in a dry small pan over medium heat for 1 to 2 minutes, until they smell nutty, and tip them onto a plate."
  },
  {
   "@type": "HowToStep",
   "text": "Put the oats, the 3½ cups water, the scallion whites and the pepper in a medium saucepan. Bring to a boil, then turn the heat down to a low simmer. Stir often. At 5,300 ft water boils near 203 °F, so give it 8 to 10 minutes instead of the usual 6 to 8. It is done when the pot is thick and a spoon leaves a trail."
  },
  {
   "@type": "HowToStep",
   "text": "While the oats cook, lower the cold eggs into a small pot of simmering water. Cook 8 minutes at this altitude (our kitchen time; a 3-minute egg may take 5 at 5,000 ft, Colorado State University Extension), then move them to a bowl of cold water for 2 minutes and peel. The yolk is jammy, not set to 160 °F. For anyone pregnant, very young, older or ill, cook the eggs until the yolk is firm all the way through (HHS/USDA/FDA/CDC); cut one to check. The 8 minutes and the 2 minutes in cold water are our kitchen times, and the firm-yolk egg has no minute figure here because we hold no published one for 5,300 ft."
  },
  {
   "@type": "HowToStep",
   "text": "Take the oats off the heat. Lay the spinach on top, put the lid on and wait 1 minute, until the leaves wilt in the steam. Stir them in."
  },
  {
   "@type": "HowToStep",
   "text": "Spoon the oats into 2 bowls. Stir half the soy sauce and half the lemon juice into each bowl, so the salt sits where you can taste it."
  },
  {
   "@type": "HowToStep",
   "text": "Halve each egg and set it on top. Scatter the scallion greens and the sesame seeds over both bowls."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftover oats, without the egg, in a shallow container within 2 hours (1 hour if the room is above 90 °F), then refrigerate. Reheat to 165 °F with a splash of water."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 2",
  "calories": "418 kcal",
  "proteinContent": "19.9 g",
  "carbohydrateContent": "60.2 g",
  "fatContent": "11.7 g",
  "saturatedFatContent": "2.7 g",
  "sugarContent": "2.1 g",
  "sodiumContent": "372 mg",
  "fiberContent": "10.4 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/savory-oatmeal.jpg",
 "imageAlt": "Thick oatmeal with wilted spinach, a jammy egg, sliced scallion and sesame seeds, in a bowl",
 "url": "https://asharedpalate.com/savory-oatmeal"
}