Savory oatmeal is one of those things you may never have tried before. But when you finally do, you’ll wonder where it has been all your life. This is not your run-of-the-mill oatmeal with a pinch of salt. You can see from its vibrant bursts of color that this is just about the most decadent and exquisite yet down-to-earth breakfasts you can get. And it only uses five ingredients. Oats, like rice, can be cooked in chicken stock. They absorb flavor marvelously. The thick, chunky nuttiness of the oatmeal goes so well with the spicy, fragrant seasonings and hot, silky egg yolk.
Cookings notes
1. Homemade chili oil
Chili oil is optional here, but I think it’s a fantastic way to take your oatmeal game to the next level. In fact, this oatmeal is great any time of day – it even satisfies those late night snack cravings. Drizzling a little homemade chili oil over a bowl of oats provides the wholesomeness of breakfast and the excitement of dinner in one. If you’re not so hot on spice, sesame oil gives oats a smokiness that takes them over the edge.
2. Fried shallots
Additionally, a little sprinkling of fried shallots is an absolute must for me. Egg and onion are staple flavors of Asian cuisine. And crispy shallots really add something extra to this dish. A popular condiment in Asia, fried shallots are lightly crisp, savory, and just the right amount of sweet. But if you don’t want to go to the trouble of hunting down fried shallots, French’s fried onions will do the trick and you can find them in a regular grocery store.
3. Runny eggs
You can cook the eggs whichever way you like. Poached, fried, or boiled. They all work great. If you want to make perfectly poached eggs, here are some tricks.
Use very fresh eggs. Only remove them from the fridge when you’re ready to cook. Boil just enough water to cover the egg, 2” (5 cm) or a bit more, until simmering. Add vinegar to the water, which helps the egg coagulate faster. Do not add salt, which will break up the eggwhite. Crack the egg into a small bowl. So you can lower the egg into the pot and add it gently into the water. Stir the water with a spatula in a circular motion to create a swirl right before adding the egg. It helps the eggwhite to coagulate evenly around the yolk. Once the eggs are cooked to your preferred texture, use a slotted spoon to fish them out, and remove the thin bits of eggwhite to make the final product perfect.
It takes some patience and work to make poached eggs, but they make your oatmeal bowl look very fancy. Again, feel free to use soft boiled eggs or fried eggs if you want to save some time.
Afterthoughts
Having lived in the US for almost 5 years, I’ve started to cook more and more American food at home. But sometimes, I love to add some Asian elements to create a comforting taste that reminds me of home. Taking a US breakfast staple and putting an Asian spin on it, I’m very pleased with how this savory oatmeal turned out. What is your favorite breakfast food? Leave a comment to let me know!
More delicious breakfast recipes
Soft Cinnamon Rolls with Sesame Scallion Biscuits & Char Siu Gravy Easy Egg Foo Young Matcha Pancakes (Green Tea pancakes) Instant Pot Eggs (Perfect Hard-Boiled & Soft-Boiled Eggs)
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
