Target: 6 × 4 inches · landscape

Savory Miso Oatmeal with Sesame Mushrooms and Jammy Eggs

30 min · 4 servings

Ingredients

□ 2 cups old-fashioned rolled oats

□ 4 cups water

□ 1/2 tsp kosher salt for oats

□ 4 large eggs

□ 1 lb cremini mushrooms, sliced

□ 1 tbsp neutral oil

□ 1/4 tsp kosher salt for mushrooms

□ 1/2 tsp freshly ground black pepper

□ 2 tbsp white miso

□ 1 tbsp toasted sesame oil

□ 4 scallions, thinly sliced

□ 1 tbsp unseasoned rice vinegar

□ 2 tsp toasted sesame seeds

1. Boil eggs for 7 minutes, then cool in cold water for 5 minutes and peel gently.

2. Simmer oats with salted water until creamy but textured. Stir in white miso off heat.

3. Leave mushrooms undisturbed until golden and moisture evaporates. Season, then finish with sesame oil and scallions.

4. Loosen oats with hot water if needed and divide into bowls. Add mushrooms and halved jammy eggs.

5. Finish with scallions, sesame seeds, and a small splash of rice vinegar; serve hot.

Cook’s note: Brown mushrooms without crowding; adding salt after browning helps prevent steaming.