Savoury Oats With Soy Egg

GROUP A: SOY EGG (PREP OVERNIGHT)

GROUP B: OATMEAL

GROUP C: GARNISHING

Prep overnight:

In a medium bowl, mix together the soy sauce, vinegar, sugar, and warm water. Fill another bowl with cold water and ice. Bring a medium pot of water to a boil on high heat, then carefully put the egg into the boiling water, reduce heat to medium-high, and cook for 6 and a 1/2 minutes. When the egg is done, transfer to the ice bath. Once the egg is cool, peel it in the cold water (to preserve the exterior). Transfer it to the bowl with the soy mixture, and marinate overnight. Ensure that the egg is at least 3/4 of the way submerged in the mixture.

Day of:

Make the cheddar crisps: Preheat the oven to 400 F. Line a baking tray with parchment paper. Arrange the cheddar cheese in one large heap or two small ones. Bake until golden brown for 6 to 7 minutes. Cool inside the warm oven for 5 to 10 minutes before removing from the baking tray, then let them continue to cool at room temperature.
Make the oatmeal: Combine the milk, oats, and spices in a medium microwave-safe bowl. Microwave on high for 1 and 1/2 to 2 minutes. Stir in the heavy cream and mix well.
Brush a non-stick skillet with a thin film of butter. Sauté the tomatoes for 2 to 3 minutes on medium heat, till the skin appears shiny and taut. Next, sauté the spinach till it is just wilted. Remove the egg from the soy sauce mixture, slice in half, sprinkle with salt & pepper. Add the egg, tomatoes, spinach, and cheese crisp to the bowl of cooked oatmeal, drizzle with the leftover soy sauce mixture (if any), and sprinkle with chives before serving.

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