If you've never tried savory oatmeal, then start here. Chicken broth, egg and a few Asian flourishes work together so nicely, you may permanently expel cinnamon and raisins from your morning bowl. The cream cheese pepper sauce, made from low-fat cream cheese and a hot-pepper paste (such as Korean gochujang) is the best part of this protein-packed meal.
Recipe courtesy of Food Network Kitchen
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Asian Oatmeal Breakfast Bowl
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
1 breakfast bowl
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
1 breakfast bowl
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Swirl the sesame seeds in a small nonstick skillet over medium heat until they begin to brown and toast, 3 to 4 minutes. Transfer to a small bowl; set aside.

Stir together the cream cheese, hot-pepper paste and 1 tablespoon water with a rubber spatula in another small bowl until combined. Refrigerate until ready to use.

Bring the chicken broth, oats, 1 cup water and a pinch of salt, if using, to a simmer in a small saucepan over medium-high heat and cook, stirring frequently, until the oats soften and breakdown and the mixture is the consistency of a loose porridge, 15 to 20 minutes. Pour into a cereal bowl, cover and keep warm.

Generously spray the skillet with cooking spray, and set over medium-high heat. Crack the egg into a mug or small bowl, and carefully slide it into the hot skillet. Cook until the white is set and brown and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes.

Use a spatula to help slide the egg on top of the oatmeal. Then arrange neat piles of the cream cheese-pepper sauce, scallions and nori on top of the oatmeal. Sprinkle with the toasted sesame seeds. Then take a photo!

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