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Savory Oats with Fried Onions and Soy Egg

Serves 2 (can easily be doubled)


For the oats

1 c (90 g) rolled oats (or gluten free oats)

2 tbsp (14 g) ground flax seeds

1 1/2 c (~ 350 ml) vegetable broth (homemade or low sodium store bought).

For the eggs (adapted from Momofuku’s Soy Sauce Eggs via Food52)

2 eggs

1/4 c (60 ml) low sodium soy sauce

1 tbsp (15 ml) apple cider vinegar

1/4 c (60 ml) warm water

1 generous tsp (7 g) honey

small knob ginger, finely chopped

For the fried onions

1 medium yellow onion

~ 1/2 c (55 g) whole wheat flour

1/3 c (80 ml) olive oil

For the greens

Green of choice, I used cabbage here but you could also use collard greens or perhaps brussels sprouts.  About a loose cup of whatever green (raw), thinly sliced is enough.

1 garlic clove, grated or crushed

2 tbsp (30 ml) vegetable broth (homemade or low sodium store bought)

Dash of sesame oil


  1. For the eggs: Boil a small pot of water.  In the meantime, in a small bowl combine the warm water and honey.  Stir until the honey is dissolved.  Then add the vinegar, ginger and soy sauce.  Combine and set aside.
  2. When the water has boiled, gently add the eggs and boil for exactly 6 minutes and 30 seconds (if you like your eggs less runny you can do up to 6 minutes and 50 seconds as the original recipe suggests).  Gently stir for the first minute or so, so the heat distributes evenly.  While the eggs continue to cook, prepare a bowl with cold water and ice.  When the eggs are done, gently transfer them to the ice bath.  Let them cool and then peel them in the water (will help prevent breakage).  Once peeled, place the eggs in the soy sauce mixture.  You can add up to an additional ~ 1/4 c more water so that the eggs are mostly covered by the soy liquid.  Marinate in the refrigerator for 2 – 4 hours.
  3. For the fried onions: Thinly slice the onions horizontally so you have rings of onion. In a shallow bowl or plate, add the whole wheat flour. Lightly spritz some water or run the onion rings under water and then shake off the water.  The reason I suggest this is because if they are a little damp (not wet) they will pick up more flour.  Place the damp onion rings in the flour and coat the rings.
  4. Heat a skillet to medium high/high heat.  I use a nonstick skillet on medium high heat.  You don’t want the onions to cook too fast and burn, nor do you want hot oil splashed in your face.  Once hot, add the olive oil.  Then place the onions in the oil, making sure the rings aren’t overlapping or touching each other.  Fry until golden brown and then place on a paper towel to cool.
  5. For the greens: Heat a skillet on medium high.  Once hot, add the dash of sesame oil and grated garlic.  Add the garlic first so it sautees for a moment and then add the sliced greens.  Sautee until the greens become tender.  After a minute or so, add the 2 tbsp of vegetable broth.  This will help wilt and cook the greens and add some flavor.  Once tender, put the greens in a small dish and set aside.
  6. For the oats: Heat the vegetable broth in a small pot.  Note, if you like your oats soupy or like porridge, you can add an extra 1/2 c of broth.  Once boiling, turn off the heat and add the oats and flax, giving it one gentle stir to combine.  Then let the oats sit for a few minutes in the hot broth, and then stir again.  The water should be absorbed and the oats cooked.
  7. Combine everything with the warm oats and top with flaky sea salt and pepper.


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