- 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)
- 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.
- 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.
- Top oatmeal with the sautéed greens and a jammy egg. Drizzle with coconut aminos and sprinkle with red pepper flakes. Enjoy!
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.