• ½ cup steel-cut oats
  • Sea salt
  • 1 Delicata squash, seeded and sliced into ¼” rings
  • Olive oil
  • 1-2 eggs
  • Essex Farm kimchi, cilantro sprigs, and thinly sliced scallion, chili oil, and flaky salt for serving

Serves 1-2


  1. Preheat oven to 425. Oil squash lightly but evenly, and roast until tender and caramelized, 25-30 minutes. Set aside.
  2. While the squash roasts: combine oats, 1 cup water, and a pinch of salt in a medium saucepan. Lid, bring to a boil, then reduce heat to simmer oats until tender but not mushy, about 20-25 minutes.
  3. Cook the eggs in boiling water for 7 minutes, then immediately transfer to the sink, and peel under cool running water. (The yolk should still be runny inside.) 
  4. To serve: divide oats between bowls. Top with kimchi, squash, a halved jammy egg, cilantro, and scallions. Lash with chili oil, and sprinkle with flaky salt.