salsa, hot sauce, sour cream, sliced avocado, cooked bacon, everything but the bagel seasoning, sliced green onions, fresh cilantro or parsley
Cook the oatmeal:
In a small saucepan, combine the oats and water. Cook over medium heat for 3-5 minutes, or until the oatmeal is cooked to your liking, stirring frequently. Stir in the Parmesan cheese, and a pinch of salt and pepper. Carefully taste (it's hot!) and season with more salt, if desired.
Prepare the toppings:
Preheat a medium skillet, add the olive oil, and cook the eggs to your liking - scrambled or fried. Another option is to poach or boil the eggs. Set the eggs aside.
Add the baby spinach and halved tomatoes and cook over medium-high heat for 3-5 minutes, or until the spinach is wilted and the tomatoes are juicy and bursting, stirring frequently. Season with a pinch of salt and pepper.
Assemble the oatmeal bowls:
Divide the cooked oatmeal between two bowls or plates. Top each with half the eggs, spinach, and tomato mixture. Add any other toppings you might like (see notes).
Cheese notes: any meltable cheese works great here! I love the saltiness of Parmesan, but I recommend only using real grated Parmigiano-Reggiano instead of the crumbled stuff from the green bottle. The crumbled Parmesan cheese just doesn't melt as well as the real thing!
For a dairy-free option, use 1 tablespoon nutritional yeast instead of cheese to give the oatmeal that savory cheesy flavor. This stuff is amazing AND it's loaded with nutrients. Win win!
The game plan: if you can multi-task, you can cook the eggs and the spinach while the oatmeal is cooking, just make sure to pay attention to both because both cook quickly! Otherwise, cook the oatmeal first, since it needs time to cool. Then cook the eggs and spinach.
Other savory oatmeal topping ideas:
Shredded cheese or feta
Bacon (of course!!)
Diced green onions
Canned tuna (a little play on the classic Bahamian tuna and grits savory breakfast)