Target: 6 × 4 inches · landscape

Savory Miso Oatmeal with Sesame Mushrooms and Jammy Eggs

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

1. Slice mushrooms and scallions, keeping whites separate. Simmer eggs 7 minutes; cool and peel.

2. Simmer oats in 3 cups water for 10 minutes. Brown mushrooms in neutral oil for 7 minutes.

3. Season mushrooms with salt, scallion whites, and sesame oil. Off heat, whisk miso with oat liquid and stir into oats.

4. Toss mushrooms with vinegar. Divide oats among 4 bowls; add mushrooms, halved eggs, scallion greens, and sesame seeds.

Cook’s note: Brown mushrooms in one layer before stirring so they taste savory rather than steamed.