📝 About This Recipe
Step away from the sugar and embrace the sophisticated side of breakfast with this savory oatmeal, a dish that bridges the gap between a hearty porridge and a delicate Asian-inspired soup. This recipe transforms humble steel-cut oats into a creamy, nutrient-dense base infused with garlic, ginger, and soy, creating a complex flavor profile that is both comforting and revitalizing. The crowning glory is a perfectly poached egg, which breaks open to create a rich, golden sauce that coats every grain for the ultimate morning indulgence.
🥗 Ingredients
The Savory Oat Base
- 1 cup Steel-cut oats (not instant or quick-cooking)
- 3 cups Low-sodium vegetable or chicken broth (high quality for best flavor)
- 1 cup Water
- 1 teaspoon Fresh ginger (finely grated)
- 1 clove Garlic (minced)
- 1 tablespoon Soy sauce or Tamari (plus more for drizzling)
- 1 teaspoon Toasted sesame oil
- 1/4 teaspoon Kosher salt (adjust to taste)
The Poached Eggs
- 2 pieces Large eggs (very fresh eggs work best)
- 1 tablespoon White vinegar (for the poaching water)
Toppings & Garnish
- 2 pieces Scallions (thinly sliced on the bias)
- 1/2 cup Shiitake mushrooms (sliced and sautéed)
- 1 handful Baby spinach (fresh)
- 1 teaspoon Toasted sesame seeds
- 1 teaspoon Chili oil or Sriracha (optional for heat)
- 1 pinch Furikake (optional Japanese seasoning)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the steel-cut oats, broth, water, grated ginger, and minced garlic.
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2
Bring the mixture to a gentle boil over medium-high heat. Once boiling, immediately reduce the heat to low to maintain a steady simmer.
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3
Cover the pot partially with a lid and cook for 20-25 minutes. Stir occasionally to prevent the oats from sticking to the bottom, especially toward the end of the cooking time.
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4
While the oats simmer, sauté the sliced shiitake mushrooms in a small pan with a drop of oil until golden brown and tender; set aside.
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5
Check the oats; they should be creamy but still have a pleasant 'al dente' chew. Stir in the soy sauce, toasted sesame oil, and the handful of baby spinach. The heat from the oats will wilt the spinach in about 1 minute.
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6
Taste the oatmeal and adjust seasoning with salt or an extra splash of soy sauce if needed. Keep warm over very low heat.
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7
Fill a wide, shallow saucepan with about 3-4 inches of water. Add the white vinegar and bring to a very gentle simmer (look for small bubbles like champagne, not a rolling boil).
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8
Crack one egg into a small fine-mesh sieve over a bowl to drain away the watery whites. Carefully transfer the egg into a small ramekin.
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9
Use a spoon to create a gentle whirlpool in the simmering water. Carefully drop the egg into the center of the swirl. Repeat with the second egg.
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10
Poach the eggs for exactly 3 minutes for a runny yolk. The whites should be set but the center should feel soft to the touch.
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11
Using a slotted spoon, gently lift each egg out of the water and blot the bottom of the spoon on a paper towel to remove excess water.
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12
Divide the savory oatmeal between two warmed bowls. Top each with the sautéed mushrooms and a poached egg.
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13
Garnish generously with sliced scallions, toasted sesame seeds, and a drizzle of chili oil or furikake if using. Serve immediately while steaming hot.
💡 Chef's Tips
For the creamiest texture without adding dairy, use steel-cut oats and stir frequently during the last 5 minutes to release their natural starches. If you are short on time, you can use rolled oats, but reduce the liquid to 2 cups and the cooking time to 8-10 minutes. Always use the freshest eggs possible for poaching; the whites stay tighter and create less 'feathering' in the water. To meal prep, make the savory oat base in advance and reheat with a splash of broth before poaching a fresh egg to serve. Don't skip the vinegar in the poaching water—it helps the egg whites coagulate quickly around the yolk.
🍽️ Serving Suggestions
Pair this dish with a hot cup of Genmaicha (toasted rice green tea) to complement the nutty flavors of the oats. Serve alongside a side of quick-pickled cucumbers or kimchi for a bright, acidic contrast to the rich egg yolk. A glass of freshly pressed carrot and ginger juice provides a vibrant, sweet balance to the savory umami notes. For extra protein, add a few slices of seared silken tofu or crispy bacon on top.