Savory Chili-Crisp Corn Oatmeal with Soft Eggs

Chili crisp, the crunchy chile-and-oil condiment rooted in Chinese cooking, turns morning oats boldly savory. Fresh sweet corn, soy, sesame, and soft eggs finish this creamy fusion bowl with gentle heat and richness.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 445 cal
• 20g protein
• 48g carbs
• 20g fat

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Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup whole milk
• 1 cup water
• 1 cup fresh sweet corn kernels
• 2 large eggs
• 2 tbsp chili crisp
• 3, sliced scallions
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 clove, minced garlic
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 1/2 cup, halved heirloom cherry tomatoes

Instructions

1. 1In a medium saucepan combine the oats, milk, water, and salt. Bring to a gentle simmer over medium heat, then reduce to medium-low and cook, stirring often, until creamy and thickened, about 5–7 minutes.
2. 2Meanwhile, melt butter in a small skillet over medium-high heat. Add the corn kernels and minced garlic; cook until the corn is bright and lightly browned in spots, about 3 minutes. Stir in the halved cherry tomatoes for the final minute just until they soften and release juice.
3. 3Stir the corn-tomato mixture, soy sauce, and sesame oil into the finished oatmeal. Taste and adjust seasoning with salt and pepper; keep warm over low heat.
4. 4In the same small skillet, fry or soft-boil the eggs to your preference: for jammy soft-boiled, lower into simmering water for 6 1/2 minutes then ice-bath; for fried, cook in a thin film of oil until whites set and edges crisp.
5. 5Divide the savory oatmeal between two warm bowls. Nestle an egg on top of each.
6. 6Spoon chili crisp generously over the eggs and oatmeal so the oil pools into the grains.
7. 7Scatter sliced scallions over everything and finish with an extra crack of black pepper.
8. 8Serve immediately while the oatmeal is creamy and the chili oil is still aromatic—perfect high-protein fuel before the school rush.