Ingredients

Tap an ingredient to mark it off as you go.

For the Oatmeal Base:

• 90 g rolled oats (old-fashioned)
• 360 ml whole milk
• 240 ml vegetable broth (unsalted)
• 1 small yellow onion, finely diced (about 80 g)
• 2 cloves garlic, minced
• 15 ml extra-virgin olive oil
• 2 g fine sea salt
• 1 g freshly cracked black pepper
• ¼ tsp ground white pepper

For the Soft-Boiled Eggs:

• 2 large eggs (room temperature)
• 5 ml white vinegar (for poaching water, optional but recommended)

For the Crispy Sage Garnish:

• 8 fresh sage leaves (about 2 g)
• 10 ml extra-virgin olive oil
• 1 g fine sea salt (for finishing sage)

For Assembly & Final Seasoning:

• 5 ml aged balsamic vinegar
• 15 g Parmigiano-Reggiano cheese, finely grated
• 2 g fleur de sel (finishing salt)
• ¼ tsp crushed red pepper flakes
• 5 ml truffle oil (optional, but elevates the dish considerably)

Instructions

1. 1

   Begin the Aromatic Foundation

   Warm the olive oil in a medium saucepan over gentle heat. Once the surface shimmers with a subtle, quiet gleam, gently introduce the diced onion. Allow it to soften without browning for 3–4 minutes, stirring occasionally with a wooden spoon. The onion should become translucent and release its natural sweetness into the oil — this is your flavor base, the quiet umami anchor that will carry the entire dish.

2. 2

   Awaken the Garlic

   Add the minced garlic to the warm, fragrant oil. Stir gently for 45 seconds — just long enough for the garlic’s volatile compounds to bloom and perfume the pan, but not so long that it browns and turns bitter. You’re looking for that precise moment when your kitchen fills with a gentle, inviting aroma.

3. 3

   Toast the Oats

   Pour the rolled oats directly into the pan and stir continuously for 2 minutes. This gentle toasting develops a subtle nuttiness in the oats and helps them maintain their individual structure rather than becoming a uniform paste. The oats will begin to smell faintly sweet and grassy — this is the signal that they’re ready to receive liquid.

4. 4

   Introduce the Liquids

   Pour the vegetable broth and whole milk together into the pan, stirring as you do so to prevent any lumps from forming. Add the fine sea salt and white pepper. Increase the heat to medium, and allow the mixture to come to a gentle, rolling simmer. This is not a violent boil — you’re looking for small bubbles that break the surface with quiet intention. Reduce the heat to medium-low and let the oatmeal cook, stirring every 90 seconds, for 12–15 minutes. The oats will gradually absorb the liquid and soften; the mixture will thicken and become creamy. The oats are finished when they’re tender but still hold their shape, and the liquid has been nearly absorbed, leaving a luxurious, porridge-like consistency.

5. 5

   Season and Rest the Oatmeal

   Taste the oatmeal and adjust the salt and black pepper to your preference. The flavor should be savory and balanced — not one-note, but harmonious. Remove the pan from heat and let it rest for 2 minutes, covered with a lid, to allow the starches to fully hydrate and the flavors to settle into equilibrium.

6. 6

   Bring Water to a Rolling Boil for the Eggs

   While the oatmeal rests, fill a small saucepan with water (about 600 ml) and bring it to a rolling boil over high heat. Add the white vinegar if using — it helps prevent the egg whites from spreading if the shell cracks. Gently lower the room-temperature eggs into the boiling water using a spoon.

7. 7

   Cook the Eggs to Soft-Boiled Perfection

   Set a timer for 6 minutes and 30 seconds. This precise timing yields an egg with a fully set, creamy white and a yolk that is warm, runny, and luxuriously golden — the ideal texture for breaking into the savory oatmeal. When the timer sounds, carefully remove the eggs with a slotted spoon and place them in a bowl of ice water for 1 minute to halt the cooking process.

8. 8

   Prepare the Crispy Sage

   While the eggs cook, warm the 10 ml of olive oil in a small skillet over medium heat. Once the oil is shimmering, carefully place the sage leaves in the pan. They will immediately begin to sizzle and darken — listen for this sound, as it signals the essential oils are releasing. After 30–40 seconds, the leaves will crisp and their color will deepen to a dark, almost bronze-green. Immediately transfer the crispy sage leaves to a paper towel and sprinkle with fine sea salt while still warm. This timing is crucial: sage can burn in seconds, so remain attentive.

9. 9

   Compose the Bowl

   Divide the warm oatmeal between two shallow bowls, creating a gentle well in the center of each. Carefully peel the soft-boiled eggs and place one in the center of each bowl. The yolk should still be warm and begin to run slightly into the oatmeal, creating a silky, enriching sauce. Scatter the crispy sage leaves over the top, drizzle with aged balsamic vinegar and truffle oil if using, and finish with finely grated Parmigiano-Reggiano, fleur de sel, and crushed red pepper flakes. Serve immediately.