Savory oats with a jammy egg
20 min · 20 g protein · 353 cals / serving
Oats cooked in broth until creamy like a risotto, then loaded with deeply browned mushrooms, wilted spinach and parmesan, crowned with a soft-boiled egg whose yolk runs into the bowl, and finished with soy, scallions and a shake of chili. Once you try oatmeal this way, sweet stops being the default.
Ingredients
- 2 large eggs
- 1 tsp olive oil
- 9 oz crimini mushroom, sliced
- 1 clove garlic, minced
- 1 cup rolled oats
- 1 3/4 cups vegetable broth, low-sodium
- 2 cups baby spinach
- 3 tbsp grated parmesan
To finish
- 2 tsp reduced sodium soy sauce
- 2 green onions, thinly sliced
- 1/2 tsp red pepper flakes
- 1 tsp toasted sesame seeds
Steps
- Bring a small pan of water to a boil, lower in the eggs and boil exactly 6 1/2 minutes for a set white and a jammy yolk. Move them to cold water for a few minutes, then peel.
- Meanwhile, heat the oil in a pan over medium-high heat. Add the mushrooms in one layer and leave them alone for 3 minutes so they brown, then stir and cook 3–4 minutes more until golden and any liquid has gone. Add the garlic for the last 30 seconds and season with a pinch of salt.
- Push the mushrooms to one side (or take them out), add the oats and broth to the pan and simmer, stirring often, 4–5 minutes until thick and creamy. Stir in the spinach until it wilts, then the parmesan. Loosen with a splash of water if it gets too thick.
- Spoon into two bowls, top with the mushrooms and a halved egg, then drizzle with soy sauce and scatter with scallions, pepper flakes and sesame seeds.
Good to know
Does it really taste good savory?
Oats are just a grain, like rice or barley. Cooked in broth with parmesan they taste a lot like a quick risotto or congee, and the runny yolk turns into the sauce.
Which oats?
Rolled oats give a creamy bowl with a little chew in about 5 minutes. Steel-cut oats work too but need 20–25 minutes and a little more broth.
Want more heat or crunch?
A spoonful of chili crisp or a few drops of sriracha instead of the pepper flakes is excellent, and a handful of kimchi on top adds crunch and tang.
Per
- Calories
- 93
- Protein
- (24%)
- 5 g
- Fat
- (36%)
- 4 g
- Carbohydrates
- (40%)
- 10 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 317 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 707 kcal goes into the pot and 962 g of ingredients comes out as about 760 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.