Savory Miso Oats with Soft Poached Egg
Chef Brett takes traditional oats to a whole new level, infusing them with umami goodness! Project Angel Heart Registered Dietitian Zachary Hedden notes that this dish has a range of nutritional benefits that contribute to a well-rounded and satisfying breakfast.
He notes that the oats in this dish promote digestive health and are an excellent source of dietary fiber. Miso is a powerful probiotic that promotes gut health and helps boost your immune system. What’s more, the radishes and scallions not only add a refreshing crunch, but also add vitamins and minerals. Radishes are rich in vitamin C and contain antioxidants, while scallions provide vitamins A and K. Enjoy!
Savory Miso Oats with Soft Poached Egg
Makes 2 servings
Savory miso oats:
- 2 cups filtered water
- 1 tablespoon white miso paste
- 1 cup quick oats
- 2 tablespoons butter
- kosher or sea salt to taste
Soft poached egg:
- 3-4 cups water
- 2 tablespoons distilled white vinegar
- 2 large farm eggs
Toppings:
- 2-3 red radishes, thinly sliced (works best with mandolin slicer)
- 3 whole scallions, thinly sliced
- Furikake seasoning (or substitute sesame seeds)
- Sriracha or favorite hot sauce
Making the oats:
In a small saucepan, bring 2 cups of filtered water to a boil.
Whisk in the miso paste until it’s diluted, then add the oats. Reduce the heat to low and simmer, stirring frequently to avoid lumps.
Cook the oats for approximately 5 minutes, then turn off the heat. Add the butter and salt to taste, stirring until the butter is melted and incorporated.
Making the soft poached egg:
In another small saucepan, bring 3-4 cups of water to a gentle simmer. Stir in the vinegar, which will help the poached eggs hold their shape.
Crack the eggs in a small ramekin or bowl. Carefully slide the eggs into the simmering water, ensuring not to break the yolks. Cook the eggs for 3-4 minutes for soft poached eggs.
Using a slotted spoon, remove the poached eggs from the water and dab them with a paper towel to remove excess water.
Assembling the dish:
Divide the cooked oats between two bowls. Top each bowl with a poached egg, thinly sliced radishes, scallions, a sprinkle of furikake seasoning, and a drizzle of Sriracha or your favorite hot sauce.
Enjoy!