Chili Crisp Savory Oatmeal with Jammy Eggs

Chili crisp, the crunchy chile oil that swept modern kitchens, turns oatmeal into a savory breakfast bowl. Broth-simmered oats meet jammy eggs and a spoonful of that spicy crunch for quick, deep umami.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 38g carbs
• 21g fat
• 6g fiber

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Ingredients

• 1 cup old-fashioned rolled oats
• 1 3/4 cups low-sodium chicken or vegetable broth
• 1/2 cup whole milk or unsweetened oat milk
• 1 1/2 tsp soy sauce or tamari
• 1 tsp toasted sesame oil
• 2 large eggs
• 2–3 Tbsp chili crisp
• 2, thinly sliced scallions
• 1 tsp toasted sesame seeds
• 1 cup packed baby spinach
• 1/2 tsp rice vinegar
• to taste kosher salt and black pepper
• optional garnish crispy shallots or furikake

Instructions

1. 1Bring a small saucepan of water to a boil for the eggs. Gently lower in the eggs and boil exactly 7 minutes for jammy centers, then transfer immediately to an ice bath for 3 minutes before peeling.
2. 2Meanwhile, combine oats, broth, and milk in a medium saucepan over medium-high heat. Bring to a lively simmer, then reduce heat to medium-low and cook 5–7 minutes, stirring often, until thick and creamy but still spoonable.
3. 3Stir in the soy sauce, sesame oil, and baby spinach. Cook 1 more minute until the spinach wilts into the oats. Taste and season with salt and several grinds of black pepper; loosen with a splash of broth if it gets too stiff.
4. 4Peel the jammy eggs and halve them lengthwise so the golden centers show. Splash the cut sides lightly with rice vinegar for brightness.
5. 5Divide the savory oatmeal between two warm bowls. Nestle two egg halves on each portion, cut-side up.
6. 6Spoon 1–chili crisp over each bowl so the oil ribbons across the oats. Top with sliced scallions, sesame seeds, and crispy shallots or furikake if using. Serve immediately while the oats are hot and the eggs are still soft.