A small spoonful of miso seasons a bowl of oats without making the method complicated. Cook the oats until creamy, then take the pan off the heat before stirring in miso to keep its flavor clear. Top with a separately cooked egg. This recipe makes two bowls.
Serves: 2
Prep: 5 minutes
Cook: 12 minutes
Ingredients
- 1 cup old-fashioned rolled oats
- 2 cups low-sodium vegetable broth or water
- 1/4 teaspoon fine salt, only if using water
- 1 tablespoon white miso
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds
- 2 large eggs
- 1 teaspoon neutral oil, for the eggs
- Chili crisp, optional
Method
- Bring the broth or water to a simmer in a small saucepan. Stir in the oats and lower the heat.
- Cook for 7 to 10 minutes, stirring often, until creamy but still spoonable. Add a splash of hot water if the pan becomes too thick.
- In a small bowl, whisk the miso with 2 tablespoons of hot cooking liquid until smooth.
- Remove the oats from the heat. Stir in the thinned miso and sesame oil, then divide between two bowls.
- Heat the neutral oil in a nonstick skillet over medium heat. Cook the eggs to your preference, keeping the whites fully set.
- Place an egg on each bowl and finish with scallions, sesame seeds, and chili crisp if desired.
Variations
Use tamari in place of miso by stirring 1 to 2 teaspoons into the oats at the end. Add wilted spinach or sautéed mushrooms. For a fully cooked egg, cover the skillet for a minute after the whites set.
Storage and reheating
Refrigerate extra oats without the toppings in a covered container for up to 3 days. Reheat with a splash of water, stirring until steaming, then add a fresh egg and scallions.
For a simple morning rotation, read the breakfast prep guide and meal rotation system. Keep the ingredients together in the Lucru Home pantry for an easy repeat.
