Since discovering the concept of savory oatmeal, I’ve mostly stuck to the fairly straightforward and simple savory sesame-soy version, mostly because it’s incredibly easy to pack for work. This version, with some adobo sauce, tomatoes, and a soft boiled egg, was a little more involved. Still, it came together in under fifteen minutes and was incredibly easy. It was also unbelievably tasty – slightly smokey and spicy from the adobo sauce, a burst of freshness from the tomato, and the creamy deliciousness of the oatmeal and egg was a spot on combination that I absolutely could not get enough of.
Adobo Oatmeal with a Soft Boiled Egg
1 egg, refrigerated (older are easier to peel)
3/4 cup rolled oats
1 1/4 cup homemade chicken stock
1 tsp. adobo sauce from chipotles in adobo
1/2 tsp. garlic powder
1/4 cup tomato, diced
Kosher salt and 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, adobo sauce, garlic powder, and tomato. Season with kosher salt and freshly cracked pepper to taste. Top oatmeal with soft boiled egg.