Savory Miso Oatmeal with Jammy Egg

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I eat a lot of oatmeal in the winter. When you often wake up to single digit temperatures in January like we do here in Wisconsin, something warm and comforting is necessary to get the day started.

This savory oatmeal is infused with miso and sesame oil, with lots of flavor, a rich, jammy egg for protein, and greens. It’s a big bang for your buck breakfast. You can prep the components ahead of time (even the jammy eggs!), so you have several servings to eat throughout the week. The same goes for many of my gluten-free breakfast recipes.

Savory oatmeal is all about the toppings.

Nutty, toasty oats are a great base, and just like a grain bowl, the toppings you choose really make the oatmeal shine. They’re where you bring in contrasting textures and flavors, and color!

For this savory miso oatmeal, I’ve incorporated the following toppings:

• chili crisp (or chili oil) for spiciness (I buy the Chili Crunch from Trader Joe’s)
• toasted sesame seeds for flavor
• sautéed greens for freshness
• tamari or soy sauce for salty oomph
• a jammy egg (or however you like your eggs, scrambled or sunny side up work too!)

I also have a recipe for Savory Oatmeal with Garlicky Greens and Bacon if that’s more your style!

What is miso, and what does it taste like?

Miso is a fermented paste made by inoculating a mixture of soybeans with a mold called koji, originating in Japan. The enzymes work together with microorganisms to break down the structure of the beans and grains into amino acids, fatty acids, and simple sugars. This creates miso paste, which is full of salty, savory, umami flavor. It’s layered and complex, elevating anything from caramel to soup, and grilled meat to or roasted carrots.

I like using white miso rather than red miso, lighter in color and milder in flavor, which makes it extremely versatile. It also dissolves easily, which makes it ideal for using in oatmeal or in a sauce, like this Roasted Kabocha Squash with Miso Glaze.

You’ll find miso in the refrigerated section at the grocery store, usually by the kimchi or other probiotic rich foods like fresh pickles and sauerkraut.

How to Make Soft-Boiled Eggs

I prefer to eat my savory with a jammy, soft-boiled egg, which means that the yolk is partially cooked and thick. But not to the extent that a hard-boiled egg is, giving the golden yolk the texture of jam. It’s an incredibly delicious way to add protein to a meal.

To make soft-boiled eggs, simply bring a pot of water to a simmer. Lower in your eggs with a spoon, and let them simmer for 7 minutes. (If you prefer runnier yolks, cook for 6 minutes, a firmer yolk, 8 minutes. It’s all up to you!) Remove eggs with a slotted spoon and plunge into an ice bath. Let them cool, then peel eggs under cold water starting with the wider bottom (which makes it easier).

Soft-boiled eggs can be stored in the refrigerator for 3 days.

More Oatmeal Recipes:

• Coconut Sugar Oatmeal with Caramelized Apples
• Bacon Oatmeal Fritters with Avocado
• Chewy Gluten Free Oatmeal Cookies with Cranberries

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Savory Miso Oatmeal with Jammy Egg

Topped with a soft-boiled egg, greens, and chili oil, this savory miso oatmeal is an absolutely delicious way to eat breakfast. Old-fashioned oats are the base, which are full of hearty fiber.

5 from 12 votes

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Prep Time :10 minutes minutes

Yield: 3 servings

Author: Amanda Paa

Ingredients

Oatmeal

• 1 1/2 cups old fashioned oats
• 3 cups water
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1 1/2 tablespoons white miso
• 1 1/2 teaspoons sesame oil
• 1 bunch lacinato kale, leaves removed from stems and thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon tamari or soy sauce
• Toppings: chili oil, sliced green onions, toasted sesame seeds, fresh chilies, flaky salt

Soft Boiled Eggs

• 2 to 3 large eggs
• water

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Instructions 

For Soft-Boiled Eggs

• Bring a pot of water to a simmer. Lower in your eggs with a spoon, and let them gently boil for 7 minutes. (If you prefer runnier yolks, cook for 6 minutes, a firmer yolk, 8 minutes. It's all up to you!) Remove eggs with a slotted spoon and plunge into an ice bath. Let them cool, then peel eggs under cold water starting with the wider bottom (which makes it easier). Refrigerate eggs for up to 3 days.

For Oatmeal

• Bring oats, water, salt, and ginger to a simmer over medium heat. Stir often and cook for 8 minutes, until oats are softened and thickened. Remove from heat, whisk in miso and sesame oil. Cover and let sit for 5 minutes.
• In a skillet, heat 1 tablespoon olive oil over medium heat. Add kale and tamari, cooking over medium high heat until kale is wilted. Remove from heat and set aside.
• Serve with soft boiled egg, sautéed kale, chili oil, green onions, and sesame seeds. ⠀

Notes

You can prep the eggs, oatmeal, and greens all in advance. They will stay good in the refrigerator for 3-4 days. Then just rewarm the oatmeal (loosening with a bit of water) and top with the egg, greens, and other topping ingredients.