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Serves 2


  • 1 cup old-fashioned rolled oats

  • 1tbsp butter

  • 4 cups of water

  • 2 cloves of garlic

  • 2 tablespoons white miso

  • 4 large eggs

  • 4 scallions, finely sliced

  • 1-2 tablespoons sesame seeds

  • Sea salt

  • 1 avocado

Heat butter & garlic over medium heat until garlic is golden brown. Add oats and mix with butter & garlic. Add water and a pinch of salt. Bring to a boil then reduce heat to low and place the lid slightly ajar, then cook about 15 minutes until the oats have reached a porridge consistency. Turn off the heat and gradually stir in miso paste, a little at the time, until it has dissolved into the oats.

Bring a saucepan of water to a boil, then add eggs. Set the timer for 6 minutes for soft yolks, 7 minutes for "jammy" eggs and 8-9 minutes for hard-boiled eggs. When your timer goes off, drain the eggs immediately and then rinse under cold water. Peel and cut in half. 

Ladle the oats into bowls and top with eggs, scallions, avocado and sesame seeds. Season with a small pinch of sea salt and serve immediately.

You can save oats if you have leftovers for the next morning.

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