Directions

1. Place steel-cut oats, a pinch of salt, and water in a medium saucepan.
2. Bring to a slight simmer, turn off the heat, and let oats soak covered overnight.
3. To reheat leftovers, place cooked oatmeal in a saucepan, with a splash or two of water or milk, over medium-low heat until warm.
4. In the morning, heat prepared oats with water or vegetable broth, spinach, Parmesan cheese, tomatoes, and thyme.
5. Place 1/2 cup water and 1/4 teaspoon vinegar in a small microwave-safe bowl. To poach the egg, carefully crack it into the water, cover with a paper towel, and microwave on high for 1 minute, or until whites are set and opaque but the yolk is still runny. If needed, continue microwaving in 10-second spurts.
6. Remove the egg with a slotted spoon and place it on top of the bowl of oats.
7. Add hot sauce and fresh cracked black pepper.