Savory Chèvre Oatmeal with Poached Egg and Chili Crisp | culture: the word on cheese
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Savory Chèvre Oatmeal with Poached Egg and Chili Crisp

Savory Chèvre Oatmeal with Poached Egg and Chili Crisp

Jenny Bravo
This spicy, comfort-food meal is inspired by Cilbir (Turkish eggs) and is delicious when paired with sauteed spinach, mushrooms, or fresh spring asparagus.
Servings 1


  • 3 cups chicken broth
  • 1/2 cup steel cut traditional oats
  • 1 teaspoon garlic paste
  • ¼ teaspoon ground white pepper
  • 2 ounces fresh chèvre
  • A pinch of salt to taste
  • 1-2 eggs
  • 2 tablespoons vinegar
  • 2 teaspoons spicy chili crisp or chili garlic sauce
  • Chili oil to garnish


  • Bring chicken broth to a boil in a medium saucepan. Stir in oats, garlic paste, and pepper. Simmer uncovered for 25 minutes. Stir goat cheese into hot, cooked oatmeal until fully incorporated. Taste and add salt if needed.
  • While oatmeal cooks, prepare egg by bringing a large pot of water with at least 4” of depth to a simmer and add vinegar.
  • Crack egg into a fine-mesh strainer to remove a small amount of thin liquid from the tighter egg white and yolk. Pour strained egg into a mini ramekin. Use a wooden spoon to stir simmering liquid clockwise to create a vortex whirl. Gently pour egg into the center of the pot and set a timer for 3 minutes. Remove poached egg and repeat the process to cook a second egg if desired.
  • Spoon finished oatmeal into a bowl then top with chili crisp, poached egg, and a drizzle of chili oil. Serve immediately.

Jenny Bravo

Jenny Bravo is a food photographer and the owner of a production studio and online home decor store in Portland, ME. Having started her career out of culinary school as a private chef, she is passionate about developing simple and elegant seasonal recipes.

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