dileenthompson 
Creamy, steel-cut oats infused with the nutty depth of brown butter and the warm, citrusy notes of cardamom, topped with a perfectly soft-boiled egg that creates a luxurious sauce when broken open.
Yields: 2 servings
Prep time: 5 minutes
Cook time: 25-30 minutes
Serving time: Immediate
Ingredients
For the Oatmeal:
- 1 tbsp unsalted butter
- 1 cup water
- 1 cup whole milk or unsweetened almond milk, plus more for serving
- ½ cup steel-cut oats
- ¼ tsp ground cardamom
- ¼ tsp kosher salt
- Freshly cracked black pepper
For the Soft-Boiled Eggs & Toppings:
- 2 large, high-quality eggs
- Flaky sea salt (like Maldon)
- 1 tbsp chopped fresh chives or parsley
- (Optional) A sprinkle of grated Parmesan cheese or a drizzle of chili crisp
Instructions
1. Brown the Butter & Toast the Oats:
In a medium saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter foams, then settles down, and you see brown specks forming at the bottom and it smells nutty. This should take 2-3 minutes.
Immediately add the steel-cut oats and ground cardamom. Stir constantly for 1-2 minutes until the oats are fragrant and toasted.
2. Cook the Oatmeal:
Carefully pour in the water and milk (it may sputter). Add the kosher salt. Bring to a boil, then immediately reduce the heat to the lowest possible setting.
Cover and simmer gently for 20-25 minutes, stirring once or twice towards the end to prevent sticking, until the oats are tender and the mixture is creamy. Avoid over-stirring, as it can make the oats gummy.
3. Cook the Soft-Boiled Eggs:
While the oatmeal cooks, bring a small pot of water to a rolling boil. Using a slotted spoon, gently lower the eggs into the water. Set a timer for 6½ minutes for a runny yolk and set white.
As soon as the timer goes off, transfer the eggs to an ice water bath (or run under very cold water) for 1-2 minutes to stop the cooking process.
4. Assemble and Serve:
Divide the creamy brown butter oatmeal between two bowls. Carefully peel the soft-boiled eggs and place one on top of each bowl of oatmeal.
Season generously with flaky sea salt, a heavy crack of black pepper, and a sprinkle of fresh chives.
Serve immediately. Encourage everyone to break open the egg and stir the runny yolk into the oatmeal, creating a rich, savory sauce.
Chef’s Notes & Tips
- Oat Variety: Steel-cut oats are essential for their chewy texture and ability to hold up to the savory flavors. Do not use quick-cooking or rolled oats, as they will become mushy.
- Perfect Eggs Every Time: For a medium-boiled egg with a jammy, slightly firmer yolk, cook for 7-8 minutes. The 6½ minute mark is perfect for a completely liquid yolk.
- Peeling Trick: Gently tap the egg all over on a hard surface, then roll it gently between your hands to loosen the shell. Start peeling from the wider end, where there’s an air pocket.
- Flavor Boosters: A drizzle of soy sauce or a dash of Maggi seasoning can add a wonderful umami depth. For a fresh contrast, top with microgreens or a handful of arugula.
- Make it Ahead: Cook a larger batch of the plain steel-cut oats (without the brown butter and cardamom) on the weekend. To reheat a single portion, stir in a splash of milk or water and warm it in the microwave or on the stovetop. Then, swirl in a fresh pat of brown butter and the cardamom before topping with the egg.
