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Cooking 101
We’ve been riding the savory oat train for a while here at HK, and you should too! A favorite brunch, breakfast, or lunch option, this super easy 15-minute recipe is fiber-rich, high in protein, and most importantly, it tastes amazing! If you have come chili crisp in the pantry, definitely drizzle that on here too.
Chef Tip: Toasting the oats highlights their savory quality and adds a rich, toasty flavor here.
2 eggs
1 bunch kale, chopped
Olive Oil
1 cup quick cooking oats
2 cups vegetable stock
5-6 scallions, sliced
1 Tbsp black sesame seeds
Bring a saucepan of water to a boil over high heat. Once the water boils, add the eggs and cook for 6 minutes. Transfer eggs to a bowl of ice water, let them cool for a minute, then peel and set aside
In a dry medium saucepan, add the kale over medium-high heat and cook it until it is charred and begins to wilt. Set the kale aside
In the same pan, heat a glug of oil and add the oats and toast it until they’re fragrant. Squeeze in ½ a pouch of the Gingery Miso and sauté for another minute or two
Add the stock. Reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally, until oats are tender. Mix in the charred kale with the oats
To serve, spoon the cooked oats in a bowl and top with the jammy egg. Garnish with scallions and sesame seeds. Serve immediately
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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1 Term found in this Recipe
Charring refers to the deep caramelization that happens when sugars, proteins, or fat (or a combination of these) are cooked over very high heat and nearly blackened. You’ll often see this term accompanying recipes that call for grilling, those black marks on the food after grilling are called char marks, and are super flavorful!
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
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