Soft Boiled Egg and Asparagus on Oats is a flavorful vegetarian breakfast that’s high in protein and satisfying. The salty tang of feta pairs beautifully with the earthy asparagus, while creamy steel-cut oats make this dish filling and comforting. It’s a simple yet elegant recipe that’s perfect for a leisurely weekend morning.
On a trip to San Francisco I discovered Eggs Benedict with asparagus at my hotel and loved it so much I ordered it every morning. The rich yolk and hollandaise combined with crisp asparagus felt decadent for breakfast. Later, when asparagus was in season, my partner would make a similar weekend breakfast with his own hollandaise. As we shifted toward healthier eating, we wanted to recreate that indulgent feeling with lighter ingredients.
We replaced the hollandaise and toast with a base of creamy steel-cut oats. Steel-cut oats are a favorite here: they’re hearty, low in calories compared with many breakfast options, and rich in fiber and protein to keep you full until lunch. Cooking them in the Instant Pot cuts down hands-on time while delivering a silky texture. Stirring in nutritional yeast and a splash of tamari adds an umami, slightly cheesy depth that mimics indulgence without the extra fat. Topped with roasted asparagus, a soft-boiled egg, and crumbled feta, this bowl feels luxurious but still wholesome.
DIETARY CONSIDERATIONS
This Soft Boiled Egg and Asparagus on Oats recipe is suitable for:
- Vegetarian diets
- Clean eating
- Gluten-free diets
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MORE BREAKFAST RECIPES YOU’LL LOVE
If you enjoy this recipe, try some other healthy breakfast ideas:
- Scrambled Tofu Breakfast Tacos
- Miso Breakfast Oats
- Breakfast Tostadas
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Print Recipe
Soft Boiled Egg and Asparagus on Oats
Equipment
Ingredients:
- ½ cup steel cut oats
- ½ cup unsweetened almond milk
- ½ cup water
- 2 Tablespoon nutritional yeast
- 1 Tablespoon tamari
- ½ pound asparagus – tough ends trimmed
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
- 2 eggs – large
- 2 Tablespoon feta cheese
- ½ teaspoon black pepper
Instructions
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Place the oats, almond milk, water and half the salt in the Instant Pot. Set to porridge for 8 minutes with the lid sealed. Allow a natural release for at least 8 minutes before opening.
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Preheat the broiler. Arrange asparagus on a baking sheet, drizzle with olive oil, and season with remaining salt and black pepper. Broil, turning once, until tender and slightly charred, about 6 to 10 minutes.
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Bring a large saucepan of water to a gentle boil. Lower the eggs carefully and simmer for 6 minutes for soft-boiled yolks. Transfer to cold running water, cool slightly, and peel.
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Stir the nutritional yeast and tamari into the cooked oats and spoon into bowls. Top with roasted asparagus, crumbled feta, and the peeled eggs. Break the eggs so the soft yolk runs over the oats, then finish with a sprinkle of black pepper.
Nutrition
*Nutrition information is an estimate calculated by online tools and may not be 100% accurate.