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1
Swirl the sesame seeds in a small nonstick skillet over medium heat until they begin to brown and toast, 3 to 4 minutes.
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2
Transfer to a small bowl; set aside.
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3
Stir together the cream cheese, hot-pepper paste and 1 tablespoon water with a rubber spatula in another small bowl until combined.
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4
Refrigerate until ready to use.
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5
Bring the chicken broth, oats, 1 cup water and a pinch of salt, if using, to a simmer in a small saucepan over medium-high heat and cook, stirring frequently, until the oats soften and breakdown and the mixture is the consistency of a loose porridge, 15 to 20 minutes.
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6
Pour into a cereal bowl, cover and keep warm.
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7
Generously spray the skillet with cooking spray, and set over medium-high heat.
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8
Crack the egg into a mug or small bowl, and carefully slide it into the hot skillet.
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9
Cook until the white is set and brown and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes.
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10
Use a spatula to help slide the egg on top of the oatmeal.
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11
Then arrange neat piles of the cream cheese-pepper sauce, scallions and nori on top of the oatmeal.
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12
Sprinkle with the toasted sesame seeds.
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13
Then take a photo!
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14
Per serving (1 bowl): Calories: 370; Fat: 19 g (Saturated: 7 g); Cholesterol: 215 mg; Sodium: 590 mg; Carbohydrate: 34 g; Fiber: 3 g; Protein: 18 g; Sugar: 7 g
