Egg and spinach bowl with porridge

Clean and quarter the mushrooms.

Peel onion and garlic and chop finely.

Sweat half of the garlic and onion pieces in 1 tablespoon butter in a pan until translucent.

Wash the spinach and add 5 tablespoons of water to the pan, bring to the boil while stirring.

Cover and cook for 8-10 minutes then season with salt and pepper.

Boil the eggs for about 7 minutes.

Toast the sesame seeds in a separate pan without fat and remove them.

Fry the mushrooms & the rest of the garlic in hot oil, season with salt and pepper.

Sauté the remaining onions in 1 tbsp butter and then add the oats.

Add 600 ml of water to the oats together with the broth, bring to the boil and then let soak for 4–5 minutes, season with salt and pepper.

Rinse, peel and halve eggs.

Arrange everything, sprinkle with pepper and sesame seeds.