Description
This savory oatmeal bowl is packed with umami flavor from miso and topped with sautéed kale, jammy eggs, creamy avocado, chili crisp, and crunchy seeds. It’s a nourishing savory breakfast that comes together in about 30 minutes and works just as well for lunch or dinner.
Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil + more for kale
- 1/4 cup diced yellow onion
- 1 tablespoon white miso paste
- 1 cup steel cut oats
- 1/2 teaspoon salt
- 3 cups water + more for jammy eggs
- 2-3 cups chopped kale
- 3 eggs
- 1/2 avocado, diced
- 1-2 green onions, sliced
- For serving: chili crisp, seeds, salt, pepper, and any other desired toppings
Instructions
- Sauté onions + miso. Heat the olive oil in a medium pot over medium heat. Reduce heat to low, add the diced onion, and sauté until soft and translucent, about 5–7 minutes. Stir in the miso and cook for another 1–2 minutes to deepen the flavor.
- Add oats + simmer. Add the steel cut oats and stir for about 1 minute to lightly toast them in the miso-onion mixture. Add the water and salt and bring to a boil. Reduce to low, cover once the boiling has settled a bit, and simmer gently for about 30 minutes, or until the oats are tender.
- Sauté kale. While the oats cook, heat a little olive oil in a skillet over medium heat. Add the kale and sauté until bright green and lightly wilted.
- Cook jammy eggs. Fill a small-medium pot with enough water to cover eggs by one inch. Bring the water to a rolling boil, then carefully lower eggs into the water using a tongs. Cook for 7 minutes and 30 seconds. Meanwhile, prepare a bowl of ice water. When your timer goes off, transfer the eggs immediately to the ice bath to stop the cooking.
- Assemble. Once the oats are done, spoon into bowls and top with the sautéed kale, jammy eggs, salt, pepper, chili crisp, avocado cubes, green onions, and seeds (and/or your favorite toppings!).
Notes
- Storage instructions. Store oats in an airtight container in the fridge for up to five days. I recommend storing any toppings separately to make reheating easier.
- Eggs. You can also fry or poach eggs as the steel cut oats become close to done. The recipe calls for three, but if you're poaching or frying, make as many as you plan to eat right away.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (includes kale + 1 egg)
- Calories: 302
- Sugar: 1.2 g
- Sodium: 476.5 mg
- Fat: 17.6 g
- Carbohydrates: 25.1 g
- Fiber: 6.4 g
- Protein: 12.8 g
- Cholesterol: 186 mg
