Savory Oatmeal with Poached Egg
Creamy oats cooked in savory broth, drizzled with sesame and soy, and crowned with a soft poached egg — a warm, protein-rich breakfast that proves oatmeal does not have to be sweet.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Small saucepan
Slotted spoon
- 1 cup rolled oats
- 2 cups vegetable or chicken broth
- 1 large egg
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish
- Sriracha or chili flakes for heat (optional)
- Sesame seeds for garnish (optional)
Cook the Oats: In a medium saucepan, bring the broth to a boil. Add the rolled oats and reduce heat to a simmer. Cook for about 5 minutes, stirring occasionally until creamy.
Poach the Egg: While the oats are cooking, fill a small saucepan with water and bring it to a gentle simmer. Crack the egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes or until the white is set but the yolk is still runny.
Season the Oats: Once the oats are cooked, stir in the soy sauce, sesame oil, salt, and pepper to taste.
Serve: Divide the savory oatmeal into bowls, top each with a poached egg, and garnish with chopped green onions, sesame seeds, and a drizzle of Sriracha or a sprinkle of chili flakes if desired.