Breakfast and brunch · Asian-inspired
Savory Sesame Oatmeal with Soft Egg and Ginger
Creamy savory oats with toasted sesame, ginger, scallions, greens, and a jammy soft-cooked egg.
Jump to recipe10 min prep · 15 min cook
Before you start
- Rolled oats stay pleasantly textured; quick oats produce a softer porridge.
- Adjust soy sauce after tasting the stock, since salt levels vary.
Complete recipe
Savory Sesame Oatmeal with Soft Egg and Ginger
2 servings
Ingredients
- 2 large eggs
- 1 cup rolled oats
- 2 cups low-sodium vegetable or chicken stock
- 1 teaspoon finely grated ginger
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 2 cups baby spinach
- 2 scallions, sliced
- 2 teaspoons toasted sesame seeds
- Chili crisp, optional
Step-by-step instructions
- Bring a small pot of water to a boil. Lower in eggs and cook for 7 minutes, then transfer to ice water and peel.
- Combine oats, stock, and ginger in a saucepan. Simmer over medium-low for 6 to 8 minutes, stirring, until creamy.
- Stir in soy sauce, sesame oil, and spinach. Cook 1 minute until the greens wilt.
- Divide among bowls. Halve the eggs and place them on top.
- Finish with scallions, sesame seeds, and chili crisp if desired.
Tips for the best results
- Rolled oats stay pleasantly textured; quick oats produce a softer porridge.
- Adjust soy sauce after tasting the stock, since salt levels vary.
Make ahead, storage, and leftovers
Refrigerate cooked oats for up to 3 days and eggs for up to 2 days. Reheat oats with a splash of stock.
Frequently asked questions
Can I make it vegan?
Omit the egg and add crispy tofu, edamame, or sautéed mushrooms.
Can I use steel-cut oats?
Yes. Increase stock and cooking time according to the package, then add seasonings near the end.