Savory Porridge: Miso Oats, Poached Egg + Massaged Kale
For those mornings that you don’t want something sweet! See how it’s made here.
Makes 2 Bowls
Ingredients
Half a medium yellow onion, diced
1 tablespoon, plus 1 teaspoon olive oil, divided
1.5 cups chicken broth
1 teaspoon miso paste
1 cup milk (oat, regular, whatever you like!)
1 cup steel cut oats
2 Happy Eggs
1 tablespoon white vinegar
A few stalks of lacinato kale leaves, stems removed
Salt
Aleppo pepper or crushed red pepper flakes
Half a lemon
Sprinkle of nutritional yeast
Garnishes: chili crisp, chopped herbs, sesame seeds
Make it!
Heat a large fry pan over medium and add 1 tablespoon of olive oil. Once it shimmers, add the diced yellow onion and cook for a few minutes, until the onion is translucent. Add the steel cut oats and toast in the pan for 3-4 more minutes, or until the oats are golden and smell toasty.
Add the broth, milk and miso paste into the oats and stir. Bring to a boil, then lower to a simmer. Cover and simmer for 20-25 minutes. The oats will be a bit al dente! If you notice that they are getting dry, add some more water, a few tablespoons at a time.
While the oats cook, let’s poach an egg. If you want a “clean” poached egg, it’s easier to filter out the extra egg whites. Place a fine mesh sieve over a bowl and crack the egg into it. The finer egg whites will drip below, discard them. Bowl 4 cups of water and add the white vinegar. Reduce the boil down to a small simmer, stir the water to create a vortex, and carefully drop the egg in. Simmer for 3-4 minutes and remove.
Lastly, in a medium bowl, massage your kale with the remaining olive oil, some salt, and aleppo pepper, and lemon juice. After, shake some nutritional yeast on top.
Assemble! Ladle the steel cut oats into the bottom of a shallow bowl. Nestle the kale to one side and your egg on the other. Slice the egg open and garnish with chili crisp, herbs and sesame seeds. Enjoy!
