Despite sorting this in the breakfast section of my recipe page, I feel like this recipe is pretty universal regardless of when you eat it. Substitute the oatmeal for rice porridge and you would have an awesome alternative. You could even do this to plain white rice.
However when I woke up a couple mornings ago, I wanted something salty for breakfast, so I went this route.
Growing up, my mom would always add Maggi, a seasoning sauce similar to soy sauce, to her oatmeal. The sauce added a great umami flavor to a relatively bland breakfast staple. Unfortunately, I did not have any of this on hand. What I did have was dark soy sauce and sesame oil – so I thought, “Why don’t I give these a shot?”
Instead of finishing everything with a dash or two of soy sauce, I continued and went all the way, adding a fried egg and some vegetables. When I finished plating this, the recipe kind of reminded me of bi bim bap, a korean mixed rice dish.
- 1 packet of instant oatmeal (about 1/4 cup)
- 1/4 cup water (for a twist, use leftover green or roasted barley tea instead)
- 2 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1 egg, fried with a runny yolk
- julienned carrots, sautéed
- chopped green onion
- pepper to taste
Step 1: Cook the oatmeal with your water or tea. You can do this in the microwave or on the stove-top. However cook until the oatmeal is thick, you cannot have runny oatmeal as you will cut it with more liquid. Mix in 1 teaspoon of soy sauce.
Step 2: Pour oatmeal into a bowl. (Or keep in your cooking dish if you cooked in the microwave.) Top with the egg and carrots.
Step 3: Drizzle with remaining oil and sauce. Sprinkle with green onion and pepper.
There is nothing I love more than a simple egg. Tender, supple egg whites paired with a creamy yolk. Now that is my version of heaven.
When I stumbled across this post from Cannelle et Vanille, one of my favorite food blogs and my foodie role model, I knew I had to make it. Only this time I gave it a spiced twist.
Soft baked eggs, with a sprinkling of cream to give it a luscious texture, paired with refreshing herbs and vegetables. At the last minute, a pinch of cumin speckles the top with a hint of smokiness.
These are perfect for a last-minute brunch. All you have to do is drizzle, crack and bake.
- 4 eggs
- 4 teaspoons heavy whipping cream
- 4-6 cherry tomatoes, add more or less depending on what ratio of egg to vegetable you want
- A sprig of cilantro
- A pinch cumin per egg
Roughly chop the cilantro and quarter the tomatoes. Divide the cilantro and tomatoes equally into 4 oven-safe cups. Pour on top a teaspoon of cream into each cup, one for each egg.
Crack the egg on top. Sprinkle the cumin on top.
Bake the eggs on a baking sheet at 350 ˚F for 15-20 minutes until the egg sets, but the yolk is still runny. The egg should barely be opaque. If you want your eggs to be full cooked, bake until the eggs don’t jiggle.
I toasted some bread in butter and accompanied my eggs with a light kale salad. The narrow slices of bread really help dig into that egg yolk.
Sometimes simplicity is the best of flavors. I always took it for granted, thinking that I had to depend on many ingredients to make something good. Additionally, the egg its self is often ignored in terms of flavor. People associate them with how they transform flour into cakes, brownies and cookies, but never as a simple item with a delicate taste. However this recipe does what little else can- focus on the flavor of an egg. All while accompanying it with light, if not subtle seasonings. You don’t even need to add salt or pepper.