Savory Miso-Butter Oatmeal with Soft Egg, Corn & Chili Crisp

Often linked to contemporary Japanese cooking, miso-butter brings deep umami to a simple pot of oats. Charred corn, a soft egg, and chili crisp add sweetness, silk, and heat in one quick breakfast bowl.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 17g protein
• 48g carbs
• 18g fat

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Ingredients

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/2 cup whole milk
• 1 1/2 tbsp white miso paste
• 1 tbsp unsalted butter
• 1 cup fresh sweet corn kernels
• 2 large eggs
• 1 1/2 tbsp chili crisp
• 2 scallions
• 1 tsp soy sauce
• 1/2 tsp toasted sesame oil
• 1/4 tsp kosher salt
• 1 tsp furikake or sesame seeds
• 1/2 cup halved heirloom cherry tomatoes

Instructions

1. 1Bring the water and salt to a boil in a medium saucepan. Stir in the oats, reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
2. 2Meanwhile heat a small nonstick skillet over medium-high. Add the corn and dry-char 2 to 3 minutes until sweet and lightly blackened in spots; set aside.
3. 3Whisk the miso paste with the milk until smooth. Stir the miso milk and butter into the oatmeal; continue cooking 2 to 3 minutes more until creamy and the oats are tender. Taste and adjust with a drop of soy sauce if needed.
4. 4Lower the skillet heat to medium-low and add a thin film of sesame oil. Crack in the eggs and cook gently 3 to 4 minutes for soft set whites and runny yolks, covering briefly if needed.
5. 5Divide the savory oatmeal between two warm bowls. Nestle a soft egg on each portion.
6. 6Top with the charred corn, halved cherry tomatoes, and sliced scallions.
7. 7Drizzle each bowl generously with chili crisp and a few drops of sesame oil.
8. 8Finish with furikake or sesame seeds and serve immediately so the egg yolk can be broken into the miso-butter oats.