Directions

1. Add the steel-cut oats to a medium pot, along with the water, miso, and ½ tsp salt. Stir until the miso and salt are dissolved, then set the pot over medium heat until the mixture comes to a boil. Reduce the heat down to low and let simmer for 30-40 minutes, or until the oats are tender and thickened.
2. Meanwhile, strip the lacinato kale leaves from their stems and roughly chop. Add the kale to a bowl with the oil, black pepper, and ½ tsp of salt, then toss to coat. Preheat a 9-inch cast iron skillet over medium-high heat and add the kale. Cook for 2-3 minutes without stirring, until the kale begins to char in spots. Stir and let cook for another 1-2 minutes, until fully wilted. Turn off the heat, add the rice vinegar, and stir to combine. Set aside.
3. For the eggs, bring a medium pot of water to a boil. Add the eggs and boil for 6 ½ minutes. Transfer them to an ice bath to cool and set aside.
4. To serve, tap the cooked eggs onto a cutting board to crack the shells. Peel the eggs under running water (this makes the shell come off much easier). Slice the eggs in half and, if desired, sprinkle with flaky sea salt. Spoon the oatmeal into 4 bowls and top each with two halves of a soft boiled egg. Add a generous pile of the charred greens and optionally drizzle the entire bowl with chili crisp. Serve immediately.