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.
- 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.