This wasn’t a planned post, but once I took the first bite of this dish, I knew it was worth sharing. This savory oatmeal is comprised of an Asian flavor profile, amped up a notch with a kick of spice from the sriracha. It was well balanced by the creamy soft boiled egg. This would look much prettier and be pretty darn tasty with a garnish of scallions, but after that first bite, I wanted to dig right in rather than gussy this up.
Sriracha Oatmeal with a Soft Boiled Egg
1 egg, refrigerated (older are easier to peel)
3/4 cup rolled oats
1 1/4 cup water
1/2 tbs. butter
1 tbs. sriracha
1 tbs. soy sauce
1 tbs. shaohsing rice wine
1 tsp. sesame oil
Freshly cracked black pepper
Bring a pot of water deep enough to cover the egg by about 1″ to a rolling boil. Add egg straight from the refrigerator. Cover pot and remove from heat. Let sit seven minutes.
Meanwhile, prepare an ice bath. Bring chicken stock to a boil in a medium saucepan. Add oatmeal and cook, stirring frequently, 4-5 minutes. Once cooked, keep covered and warm over very low heat. Once seven minutes have passed, carefully transfer the egg to an ice bath. Let sit about a minute, and then peel under running water.
Mix together oatmeal, butter, sriracha, soy sauce, shaohsing rice wine, sesame oil, and black pepper. Top oatmeal with boiled egg.