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1
In a medium pot, bring the water and broth together for a boil. For the savory oats: Add quick oats, reduce heat and cover for 5 minutes. Let simmer until desired consistency is reached. Oats will absorb water as they cool so leave them slightly runny when you turn off the heat
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2
In a medium pan, heat olive oil and add the black sesame seeds and chopped kale. Remove from pan when kale is cooked and slightly crunchy (~2-3 minutes)
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3
Add soy sauce and ginger to the same pan, then toss in the sliced mushrooms. Cook until mushrooms release their water. Remove from pan and set aside
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4
Once both eggs are poached, plate the oats, mushrooms and kale first then place the poached egg on top of the oats and garnish with ginger, scallions and black sesame seeds with a dash of Worcestershire sauce
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5
For the poached eggs: Take two small bowls, crack one egg in each to have them ready when you need it
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6
In a medium pot, bring water to a boil. Add vinegar. If you choose to use a round cookie mold or the hollow lid of a mason jar, lower it into the water
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7
Bring one of the bowls with the egg closer to the boiling water, almost touching it but not quite so the egg cooks slightly before you put it in the water
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8
Reduce heat to keep the water to a barely there simmer and add the egg into the water - carefully sliding it into the mold you've already placed in the pot (if you are using one)
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9
Using a spoon, keep stirring the water. Poach the egg for 3 minutes for a soft poach and 5 minutes for a harder center. Remove the egg from the water using a spoon
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10
Bring the water to a boil again and repeat with the second egg
