EyeSwoon

Overnight Oats with Soft-Cooked Egg and Miso-Braised Kale

Healthyish by Bon Appetit

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  • Ingredients

    • Overnight Oats:

      • 1 cup old-fashioned rolled oats
      • 1 1/4 cups nut milk
      • 1/2 cup Greek yogurt
      • pinch of salt
      • optional: wheat bran and flax seeds

      Soft-Cooked Egg and Miso-Braised Kale:

      • 4 large eggs, room temperature
      • 1 tablespoon olive oil
      • 1 bunch Tuscan kale, tough stems removed, leaves coarsely chopped
      • 1 tablespoon mirin
      • 1 tablespoon soy sauce
      • 1 tablespoon white miso
      • Overnight Oats
      • 1 cup plain whole-milk Greek yogurt
      • Kosher salt
      • 2 scallions, thinly sliced
      • Furikake seasoning and chili oil (for serving)
  • The Prep

      1. Mix 1 cup old-fashioned rolled oats with 1 1/4 cups nut milk, 1/2 cup Greek yogurt, and a pinch of salt. Use any milk you like: hemp, almond, coconut, or regular dairy milk if you prefer. Stirring 2 Tbsp. each of wheat bran and flax seeds into the mix is optional, but it ups the nutrition and adds a lot of fiber that keeps you full. Cover and let the oats soak overnight in the fridge. (Side note: Don’t use instant oats, which will turn completely to mush, or steel-cut oats, which need to be cooked.)
      2. Cook eggs in a medium saucepan of boiling water for 6 minutes. Immediately transfer to a bowl of ice water and let sit until cool, about 5 minutes. Carefully peel eggs under running water (yolks will be partially set); set aside.
      3. Heat oil in a medium saucepan over medium. Add kale and cook, tossing, until wilted, about 2 minutes. Add mirin, soy sauce, miso, and ¼ cup water and stir until miso is dissolved. Bring to a simmer over low heat, partially cover, and cook until kale is tender, 5–10 minutes.
      4. Divide oats and yogurt among bowls, spooning yogurt into centers. Spoon kale mixture along with juices over yogurt, then place an egg on top. Season eggs with salt, then top with scallions and furikake. Drizzle with chili oil.
      5. Do Ahead: Eggs can be boiled 3 days ahead (do not peel); cover and chill. Braised kale can be made 4 days ahead; cover and chill.