Description
Savory oatmeal gets a spring-inspired upgrade with shaved asparagus, microgreens, and a perfectly fried egg on top. Creamy, comforting, and full of savory flavors, this easy vegetarian breakfast comes together quickly and makes a satisfying start to the day!
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1 1/4 cups water, or vegetable broth
- Sea salt, to taste
- 1 tablespoon + 1 teaspoon butter, divided
- 1 heaped teaspoon mellow white miso paste
- 3-4 spears fresh asparagus
- 1 large handful microgreens, or sprouts
- 1/2 teaspoon lemon juice
- 2 teaspoons finely chopped chives
- 1 tablespoon parmesan
- 1 large egg
- Pickled onions, optional
Instructions
Add the oats, water or broth, and a small pinch of sea salt to a small pot. Set it over medium heat. Stir every minute or so until it comes to a simmer, then reduce the heat to medium low. Cook until thickened and creamy, stirring regularly to keep it from sticking to the bottom of the pot. It should take about 5-8 minutes. Remove the oatmeal from the heat and stir in 1 tablespoon of the butter and the miso paste. Once the butter is fully melted, spoon the oatmeal into a bowl.
While the oats cook, make the other components. Shave the asparagus with a vegetable peeler then toss with the microgreens, a small pinch of salt, lemon juice, chives, and parmesan in a small bowl. Set aside until the oats are ready.
Heat the teaspoon of butter in a small skillet over medium heat. Once the butter has melted and starts to sizzle, add the egg and reduce the heat to medium-low. Fry the egg to your desired doneness. If you like a runny yolk, go with sunny side up. If you want a firmer yolk, go with an over easy or over medium egg.
Top the warm oatmeal with the shaved asparagus mixture and the fried egg. Add pickled onions and any other toppings you like such as extra parmesan or hot sauce.
Notes
- If you want these savory oats to come together even quicker, use quick-cooking oats. They will be ready in 5 minutes or less but they will have a mushier texture.
- I love pickled onions on top but they are absolutely optional. Feel free to use your favorite toppings here.
- Not all miso is gluten free so make sure to check the label!
- To make this breakfast vegan, use vegan butter, vegan parmesan or nutritional yeast in place of the parmesan, and tofu scramble or a vegan breakfast patty in place of the egg.
- 1-2 thinly sliced scallions can be used in place of the chives. The light green and white portions have a much sharper flavor than chives so add sparingly and taste before adding more.
- You can use olive oil or avocado oil to fry the egg instead of butter if you prefer.
- Don’t like fried eggs? You can poach it, hard boil it, scramble it, or swap in some of your favorite breakfast sausage.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast