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.
Yield: 3 servings
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
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.