From above, four shallow bowls of pale creamy oats are topped with halved jammy eggs, glossy caramel-brown mushrooms, ribbons of vivid green sorrel, pink radish slices, black and white sesame seeds, chili oil swirls, and tiny herb leaves for a striking, modern brunch look.

Savory Miso Oats with Sorrel, Jammy Eggs & Sesame Mushrooms

Name: Savory Miso Oats with Sorrel, Jammy Eggs & Sesame Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Fusion
Ingredients: sorrel, 2 packed cups stems removed, leaves torn if large; rolled oats, 2 cups; large eggs, 8; cremini mushrooms, 12 oz sliced; Greek yogurt, 3/4 cup; radishes, 4 very thinly sliced; scallions, 3 thinly sliced; white miso, 3 tbsp; low-sodium soy sauce, 2 tbsp; maple syrup, 2 tsp; toasted sesame oil, 2 tsp; unsalted butter, 2 tbsp; vegetable broth or water, 5 cups; rice vinegar, 1 tsp; black and white sesame seeds, 2 tbsp toasted if possible; chili crisp or chili oil, 2 to 4 tsp for serving; microgreens or small herb leaves, 1/2 cup for garnish; neutral oil, 1 tbsp; kosher salt, to taste; black pepper, to taste

Category Brunch

Prep 15 minutes

Cook 20 minutes

Style Fusion

Technique Boiling

Diet Friendly Vegetarian

Daily Recipe: April 06, 2026

This breakfast leans into spring with sorrel’s lemony, emerald brightness and folds it into a playful fusion of Korean-inspired savory oats and softly jammy eggs. Nutty sesame, a quick soy-maple mushroom sauté, and a cool swirl of yogurt make it feel fresh, elegant, and a little unexpected—comforting enough for a moody morning, but polished enough to photograph beautifully.

Ingredients (for 4)

Sorrel - 2 packed cups - stems removed, leaves torn if large
Rolled oats - 2 cups
Large eggs - 8
Cremini mushrooms - 12 oz - sliced
Greek yogurt - 3/4 cup
Radishes - 4 - very thinly sliced
Scallions - 3 - thinly sliced
White miso - 3 tbsp
Low-sodium soy sauce - 2 tbsp
Maple syrup - 2 tsp
Toasted sesame oil - 2 tsp
Unsalted butter - 2 tbsp
Vegetable broth or water - 5 cups
Rice vinegar - 1 tsp
Black and white sesame seeds - 2 tbsp - toasted if possible
Chili crisp or chili oil - 2 to 4 tsp - for serving
Microgreens or small herb leaves - 1/2 cup - for garnish
Neutral oil - 1 tbsp
Kosher salt - to taste
Black pepper - to taste

Preparation

Step 1 - 🥚💧⏲️

Bring a medium saucepan of water to a boil. Carefully add the 8 eggs and cook for 7 minutes for jammy centers. Transfer to ice water, let cool completely, then peel.
Step 2 - 🥣🍜✨

In a small bowl, whisk the white miso with a few spoonfuls of the vegetable broth or water until smooth. Set aside.
Step 3 - 🍄🔥🍳

Heat a large skillet over medium-high heat. Add the neutral oil and sliced cremini mushrooms. Cook, stirring occasionally, until deeply browned and the moisture cooks off, about 7 to 9 minutes.
Step 4 - 🥢🍁🌿

Add the low-sodium soy sauce, maple syrup, and toasted sesame oil to the mushrooms. Toss for 1 minute until glossy, then stir in half the scallions and remove from the heat.
Step 5 - 🥣🌾♨️

In a medium pot, bring the remaining vegetable broth or water to a gentle simmer. Stir in the rolled oats and cook, stirring often, until creamy and thick but still a little loose, about 5 minutes.
Step 6 - 🧈🧂🫚

Turn the heat to low. Stir in the miso mixture, unsalted butter, and a few grinds of black pepper. Taste and add kosher salt only if needed.
Step 7 - 🥬🍶👌

In a small bowl, toss the sorrel with the rice vinegar and a tiny pinch of kosher salt. Let it soften for 1 minute so it stays bright and lightly wilted.
Step 8 - 🥣🍽️🤍

Spoon the savory oats into 4 shallow bowls. Swirl about 2 to 3 teaspoons of Greek yogurt into each bowl.
Step 9 - 🍄🥚🥬

Top each bowl with the glazed mushrooms, dressed sorrel, and 2 halved eggs.
Step 10 - 🌶️🌱✨

Finish with the radishes, remaining scallions, black and white sesame seeds, microgreens or small herb leaves, and a drizzle of chili crisp or chili oil. Serve right away.

Additional

For an even more dramatic finish, grate a little cured egg yolk or bottarga-style vegetarian alternative over the top, or add quick-pickled strawberry slices for a more spring-forward twist. If sorrel is unavailable, use a mix of baby spinach and a little extra vinegar plus lemon zest, though sorrel’s tartness is what makes this dish really sing.