Savory Miso Oats with Sorrel, Jammy Eggs & Sesame Mushrooms
Lemony sorrel crowns creamy miso oats and jammy eggs.
Daily recipe · April 06, 2026
A little about this dish
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
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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.
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Step 2 — 🥣🍜✨In a small bowl, whisk the white miso with a few spoonfuls of the vegetable broth or water until smooth. Set aside.
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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.
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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.
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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.
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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.
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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.
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Step 8 — 🥣🍽️🤍Spoon the savory oats into 4 shallow bowls. Swirl about 2 to 3 teaspoons of Greek yogurt into each bowl.
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Step 9 — 🍄🥚🥬Top each bowl with the glazed mushrooms, dressed sorrel, and 2 halved eggs.
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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.
A final fox tip
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.