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Creamy Miso Oatmeal with Garlicky Spinach + a Jammy Egg

  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 1 serving 1x

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Ingredients

  •  1 cup prepared Creamiest Instant Pot Oatmeal (see recipe above)
  • 1.5 tsp white miso paste
  • 2 tsp ghee
  • 2 cups baby spinach
  • 1 garlic clove, peeled and minced
  • 1 soft-boiled egg, preferably pasture-raised (see notes for how I cook my egg)
  • Optional: coconut aminos for drizzling (or tamari or soy sauce) and red pepper flakes (I used Aleppo pepper) 

 


Instructions

  

  1. Heat ghee in a small sauté pan. Add garlic and sauté for about a minute, until fragrant. Add spinach and a small pinch of salt. Sauté until spinach is wilted but still retains some of its freshness and bright green color. This will only take about 1-2 minutes. Remove from heat.
  2. Meanwhile, if using leftover oatmeal, reheat oatmeal with a little nut milk of choice (it will soak up more moisture while stored in the fridge, so you will need additional milk to reheat). Stir in miso paste until dissolved. 
  3. Top oatmeal with the sautéed greens and a jammy egg. Drizzle with coconut aminos and sprinkle with red pepper flakes. Enjoy!

 


Notes

To cook a jammy egg: bring a small saucepan of water to boil over high heat. When the water comes to a rolling boil, gently place the egg in the water. Set a timer for 6.5 minutes. While the egg cooks, prepare an ice bath by filling a small bowl with ice water. When the timer is up, immediately transfer the egg to the ice bath with a slotted spoon. Once egg is cooled, peel and enjoy!

Note: for me, 6.5 minutes yields the perfect balance between runny and jammy yolks, but feel free to do 6 or 7 minutes, depending on your preference. The size of your eggs and their temperature also impact cooking time. I use large eggs, straight from the fridge. You can prepare a large batch of jammy eggs to have on hand for a few days.