Savory Miso Oatmeal with Sesame Mushrooms and Jammy Eggs

Creamy miso oats make a savory base for deeply browned sesame mushrooms, soft-yolk eggs, and a bright scallion finish.

30 min

4 bowls

Ingredients

1 cup old-fashioned rolled oats

2 tbsp white miso

12 oz cremini mushrooms, sliced

1 tbsp neutral oil

2 tsp toasted sesame oil

4 large eggs

3 scallions, thinly sliced, whites and greens separated

2 tsp rice vinegar

2 tsp toasted sesame seeds

1/4 tsp kosher salt

Two saucepans · Large skillet · Small bowl · Slotted spoon

For browned mushrooms

Give the slices one layer and wait for the moisture to cook away before stirring.

Serve promptly

The contrast is best while the oats are warm and the egg yolks are still soft.

01. Slice mushrooms and scallions, separating the whites from the greens so the tender tops stay fresh for serving.

02. Lower eggs into boiling water for 7 minutes, then cool in cold water and peel; the whites should set while the yolks stay soft.

03. Simmer oats in 3 cups water for 10 minutes, stirring now and then; stop while distinct flakes remain in the creamy base.

04. Spread mushrooms in hot neutral oil. Leave them alone for 5 minutes, then stir for 2 minutes until the edges brown and the pan dries.

05. Add kosher salt, scallion whites, and sesame oil; toss for 1 minute, just until the whites soften and smell fragrant.

06. Off heat, smooth miso with 2 tbsp hot oat liquid before stirring it into the oats; add hot water only if the oats need loosening.

07. With the skillet off heat, toss mushrooms with rice vinegar and scrape up the browned bits without leaving a puddle.

08. Divide oats among 4 bowls, then add mushrooms and halved eggs. Finish with scallion greens and sesame seeds while warm.