Savory Miso Oatmeal with Sesame Mushrooms and Jammy Eggs

Creamy but textured miso oats are topped with deeply browned sesame mushrooms, jammy eggs, scallions, and a small splash of rice vinegar.

30 min

4 servings

Miso oatmeal is topped with sesame mushrooms, jammy eggs, scallions, and sesame seeds.

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

Equipment

Saucepan · Wide skillet · Slotted spoon · Mixing bowl · Whisk · Four serving bowls

Reliable jammy eggs

Start timing when eggs enter gently boiling water; cool them promptly for 5 minutes so carryover heat does not firm the yolks.

Finish each bowl

Add vinegar and sesame seeds at the table to keep the oats balanced and the toppings distinct.

Cook the eggs and oats

01. Lower eggs into gently boiling water and cook for 7 minutes for set whites and jammy yolks.

02. Cool eggs in cold tap water for 5 minutes, then crack and peel gently while the other components cook.

03. Boil water with the oats' salt, add rolled oats, and simmer over medium-low heat, stirring often until creamy with visible flakes.

04. Take oats off the heat, whisk miso smooth with a spoonful of hot oats, then stir it back in without boiling.

Brown the mushrooms

05. Spread sliced mushrooms in a wide oiled skillet and leave them alone until their undersides are deeply golden and released moisture cooks away.

06. Turn and season mushrooms, then toss off heat with toasted sesame oil and most of the scallions.

Assemble the bowls

07. Loosen thickened oats with a small splash of hot water, then divide them into warm bowls.

08. Add sesame mushrooms and halve the peeled eggs lengthwise so their soft centers show.

09. Scatter on remaining scallions and sesame seeds, add a small splash of rice vinegar, and serve immediately.