Cook the eggs: Fill a medium saucepan with water and bring it to a boil over high heat.

Lower the eggs into the boiling water with a spoon. Boil them for 8 minutes for firm whites and soft, slightly jammy yolks.

Transfer the eggs to a bowl of cold water. Let them cool there while you make the rest of the bowl.

Brown the topping: Heat the olive oil in a large skillet over medium-high heat.

Put the sliced mushrooms into the skillet and spread them into one layer as much as you can. Cook without stirring for 3 minutes, until the bottoms look browned.

Stir the mushrooms and cook for 3 to 4 minutes more, until they are browned all over and most of their moisture has cooked away.

Add the white parts of the scallions to the skillet. Cook for 1 minute, until they smell fragrant.

Put the drained beans into the skillet. Cook for 2 minutes, stirring a few times, until the beans are hot.

Add the spinach to the skillet in handfuls. Cook for 1 to 2 minutes, turning it through the mushrooms and beans, until the spinach is wilted.

Squeeze the juiced half of the lemon over the skillet. Season the mixture with salt and black pepper, then turn the heat to low to keep it warm.

Make the oats: Pour the vegetable broth into a second medium saucepan and bring it to a gentle boil over medium-high heat.

Stir the rolled oats into the boiling broth. Reduce the heat to medium-low.