Savory Steel-Cut Oats with a Jammy Egg

• 1 cup steel-cut oats
• 3 cups vegetable broth (low-sodium)
• 1 cup water
• 8 oz, sliced cremini mushrooms
• 1 tbsp olive oil
• 2 cloves, minced garlic
• 1 tbsp tamari
• 4 large eggs
• 4, thinly sliced green onions
• 1 tbsp sesame seeds
• 1 tsp toasted sesame oil (for drizzling)

Instructions

1. Bring the broth and water to a boil in a medium saucepan, stir in the oats, and reduce the heat to low.
2. Simmer, partly covered, for 25 minutes, stirring now and then, until the oats are thick and creamy.
3. While the oats cook, heat the olive oil in a skillet over medium-high heat and add the mushrooms in a single layer.
4. Let the mushrooms brown undisturbed for 3 minutes, then stir and cook 4 minutes more.
5. Stir the garlic and tamari into the mushrooms, cook for 1 minute until the pan is nearly dry, and take it off the heat.
6. Bring a small pot of water to a boil, lower in the eggs, and cook them for exactly 7 minutes.
7. Move the eggs to a bowl of ice water for 2 minutes, then peel and halve them.
8. Divide the oats among four bowls and top with the mushrooms, egg, green onions, sesame seeds, and a few drops of sesame oil.

Tips

• Short on time? Soak the oats in the cold broth and water in the fridge overnight, then simmer them for 10 to 15 minutes in the morning.
• The oat base keeps 4 days in the fridge and thickens as it sits, so loosen it with a splash of hot water when you reheat. Jammy eggs are best cooked fresh, or kept unpeeled in the fridge for up to 2 days.
• A spoonful of kimchi, a handful of wilted spinach, or a small spoon of miso stirred in at the end all work well.
• A 7-minute egg has a soft, jammy center. Cook it 10 to 11 minutes for a fully firm yolk if you are pregnant, immunocompromised, or feeding young children.

More breakfast recipes

Overnight Oats, Three Ways

The ultimate no-cook meal-prep breakfast — one base, three flavors, ready in the fridge all week.

Breakfast · Easy · 10 min · 4 servings

Make-Ahead Veggie Egg Muffins

Portable baked eggs loaded with vegetables — make a dozen Sunday, eat breakfast all week.

Breakfast · Easy · 37 min · 6 servings

Savory Sweet Potato Hash

A one-pan skillet of crispy sweet potato, greens, and eggs — a weekend breakfast worth slowing down for.

Breakfast · Medium · 40 min · 3 servings

Vanilla Chia Pudding Parfait

Set overnight, layered with fruit and nuts in the morning — a make-ahead breakfast that feels like dessert.

Breakfast · Easy · 10 min · 4 servings