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Bon Appétit

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

By Claire Saffitz
Image may contain Plant Bowl Dish Food Meal Produce and Vegetable
Alex Lau

The components in this recipe sound a little complicated, but trust us. All of them can be made in advance and just need to be warmed before eating.

Recipe information

  • Yield

    4 servings

Ingredients

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

TagsOatRice & GrainsEggKaleLeafy GreensVegetableYogurtDairyWeeknight MealsVegetarianHealthyishBraiseBreakfastLunchDinnerBon Appétit
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