Creamy, ghee-toasted oats are flavored with miso, sesame oil, and loads of sesame, nori, and scallions to make the perfect savory breakfast—topped with a poached egg! Reprinted with permission of the author from More With Less by Jodi Moreno, copyright Roost Books, 2018.
Recipe by Lily Diamond on April 24, 2018
Ingredients
1 tablespoon ghee or neutral oil
1 cup quick-cooking rolled oats
1 teaspoon red miso
3 cups + 1 tablespoon water
2 scallions, white and light green parts only, minced
drizzle of toasted sesame oil
2 pinches sesame seeds, furikake, or gomasio
handful of micro greens or sprouts, optional
2 eggs
Steps
Heat the ghee in a medium saucepan over medium-low heat. Add the oats, and toast for about 2minutes, until lightly browned.
In a small bowl, dilute the miso with 1 tablespoon of the water. Stir the miso in with the oats, then add the 3 cups water (be careful, it may splatter) and stir. Bring to a simmer, reduce the heat to low, and cook for about 5 minutes, stirring occasionally, until it has reduced to a desired porridge/oatmeal consistency.
Remove from the heat, cover, and prepare 2 eggs, poached or fried as desired.
Once the eggs are ready, divide the oatmeal between 2 bowls. Add 1 egg to each bowl, then add the scallions, sesame oil, sesame seeds, and micro greens or sprouts, if using, or any other topping you like.
