This dish was born out of a major breakfast rut. Tired of my monotonous morning cup of oatmeal, I turned to the beautiful bounty of spring and decided to go savory (I’ve always been a savory breakfast person at heart.) Crunchy snap peas, shelled english peas, spring garlic, and bright green baby spinach are stirred into creamy oats cooked in collagen-rich bone broth and finished with lots of freshly cracked pepper and umami-packed parm, making this springtime breakfast anything but boring.
*If green garlic is out of season or hard to come by, try substituting regular minced garlic, leeks, chives, or scallions.
In a small pot, bring bone broth, garlic, salt and pepper to a boil.
Reduce the heat to medium low and stir in the oats. Cook, stirring occasionally, for 3 to 5 minutes until oats are cooked through and remaining broth is creamy.
Stir in the shelled english peas and snap peas and continue cooking for 1 minute.
Turn off the heat and add grated parmesan and spinach. Stir until spinach leaves are just wilted and bright green.
Transfer oatmeal to a bowl and top with a jammy egg. Finish with a few more cranks of black pepper and flaky salt.