Savory oatmeal with jammy eggs

Name: Savory oatmeal with jammy eggs
Prep time: 35 min
Total time: 35 min
Yield: 2
Cuisine: International
Ingredients: 3 oz rolled oats; 2 eggs; 2 cloves garlic; 0.25 oz ginger; 3 stalks scallions; 0.5 cucumber; 3 oz radishes; 1 tbsp rice vinegar; 2 tbsp unsalted butter; 1 tbsp miso paste; 2.33 cups vegetable broth; soy sauce (for serving); toasted sesame oil (for serving); chili oil (for serving); sesame seed (for serving); salt

Based on 16 ratings

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Mary-Linh Tran

Community member

"Bowls full of sticky, gray mush always bring me back to my parents’ home, where congee was on the table without fail every weekend of my childhood. This recipe is inspired by those mornings but instead of rice, I swapped in oats, which cook quicker and provide lasting energy. The result is a wholesome, hearty, decadently creamy dish laced with earthy notes. Taking a cue from Sohla El-Waylly, this recipe also includes quick pickled veggies to cut through the richness of fiber-packed oats with something slightly sweet and acidic. Either red or white miso will work here, but remember light-colored misos are also lighter in taste. If you’re good at planning ahead, soak the oats in a bowl of water the night before—this’ll cut down on their cook time tenfold."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

90 g

rolled oats

eggs

2 cloves

garlic

5 g

ginger

3 stalks

scallions

cucumber

50 g

radishes

1 tbsp

rice vinegar

2 tbsp

unsalted butter

1 tbsp

miso paste

550 ml

vegetable broth

soy sauce (for serving)

toasted sesame oil (for serving)

chili oil (for serving)

sesame seed (for serving)

salt

Utensils

cutting board, knife, fine grater, 2 bowls, pot, cooking spoon, saucepan, slotted spoon

Nutrition per serving

Cal380

Fat19 g

Protein14 g

Carb40 g

Step 1/3
- 2 cloves garlic
- 5 g ginger
- 3 stalks scallions
- ½ cucumber
- 50 g radishes
- 1 tbsp rice vinegar
- salt
- cutting board
- knife
- fine grater
- bowl
Thinly slice garlic, grate ginger, and set aside. Slice scallions on a diagonal and thinly slice cucumber and radishes. Add cucumber and radish to a medium bowl with rice wine vinegar. Season with salt and massage the vegetables with your hands to soften. Set aside to marinade.
Step 2/3
- 2 tbsp unsalted butter
- 90 g rolled oats
- 1 tbsp miso paste
- 550 ml vegetable broth
- pot
- cooking spoon
Melt butter in a pot over medium heat until bubbly. Add garlic and ginger, and cook until fragrant, approx. 3 - 5 min. Stir in oats and cook until warmed through. Stir in miso, deglaze with vegetable broth, and bring everything to a boil. Then reduce heat to medium-low and cook, stirring occasionally, until oats are tender and creamy, approx. 20 - 25 min.
Step 3/3
- 2 eggs
- soy sauce (for serving)
- toasted sesame oil (for serving)
- chili oil (for serving)
- sesame seed (for serving)
- saucepan
- slotted spoon
- bowl
Meanwhile, bring a saucepan of water to a boil. Use a slotted spoon to carefully lower eggs into water. Cook for approx. 6 min., then transfer to a bowl of ice water to cool. Peel and set aside. Lightly toss scallions with pickled vegetables. Divide oats among bowls. Arrange pickled vegetables and eggs on top and drizzle with soy sauce, toasted sesame oil, and chili oil. Sprinkle with sesame seeds and enjoy!
Enjoy your meal!