If you’ve ever wanted to transform your morning oatmeal into something exciting, this Egg and Sriracha Mayo Oatmeal is for you. It’s a savory, creamy, and deeply satisfying dish that feels more like a comforting risotto than a simple breakfast grain. The fusion of soft oats, a runny egg yolk, and spicy sriracha mayo is unexpectedly perfect.
Craving a delicious Egg and Sriracha Mayo Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Chicken recipes, there's something here for everyone.
Why You’ll Love This Egg and Sriracha Mayo Oatmeal
- Flavor adventure: Umami, spice, and creaminess wake up your taste buds.
- Long-lasting energy: Protein and complex carbs keep you full for hours.
- Endlessly customizable: Swap ingredients to match what you have on hand.
- Quick & easy: A gourmet-feeling breakfast ready in under 15 minutes.
Ingredients & Tools
- 1/2 cup old-fashioned rolled oats
- 1 cup water or unsalted chicken/vegetable broth
- 1 large egg
- 1 tbsp mayonnaise
- 1/2 – 1 tsp sriracha sauce (adjust to your heat preference)
- 1 tbsp grated Parmesan cheese
- 1 tsp soy sauce or tamari
- 1 tbsp fresh chives, finely chopped
- Pinch of kosher salt
- Freshly cracked black pepper to taste
- 1 tsp toasted sesame oil or butter (for finishing)
Tools: A small saucepan, a small bowl for mixing the mayo, and a spoon or spatula.
Notes: The quality of your egg really matters here, as its runny yolk will become a luxurious sauce. And don’t skip the toasted sesame oil at the end—it adds a nutty, aromatic finish that ties the whole dish together beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 16 g |
| Fat: | 24 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 1 | Prep Time: 3 minutes | Cook Time: 10 minutes | Total Time: 13 minutes
Before You Start: Tips & Ingredient Notes
- Rolled oats are your best bet. Steel-cut oats will take too long to cook and become tender, while instant oats can turn to mush. Old-fashioned rolled oats provide the perfect chewy, substantial texture.
- Broth vs. Water. Using a simple, unsalted broth instead of water will add a wonderful layer of savory depth. It’s a small switch that makes a big difference in the final flavor profile.
- Master the soft-boiled egg. The 6-7 minute boil is key for a firm white and a gloriously runny yolk. Have a bowl of ice water ready to stop the cooking process immediately—this is non-negotiable for perfection.
- Taste your sriracha mayo as you go. Sriracha heat levels can vary by brand and personal tolerance. Mix your mayo and sriracha in a separate bowl first, taste it, and adjust until the spice level makes you happy.
How to Make Egg and Sriracha Mayo Oatmeal
Step 1: Let’s start with the star of the show—the egg. Bring a small pot of water to a rolling boil. Using a slotted spoon, gently lower your egg into the water. Set a timer for 6 minutes and 30 seconds for a perfectly runny yolk. While it boils, prepare an ice bath in a small bowl. The second the timer goes off, transfer the egg to the ice bath to halt the cooking. This step is crucial for that liquid gold center.
Step 2: While the egg cools, it’s oatmeal time. In your small saucepan, combine the rolled oats and your liquid of choice (water or broth). Bring it to a simmer over medium heat, then reduce the heat to low. Cook for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are thick and creamy. You’ll notice the texture change from soupy to porridge-like.
Step 3: Now for the flavor base. Off the heat, stir the soy sauce and half of your chopped chives into the cooked oatmeal. The soy sauce adds a salty, umami backbone that complements the spice beautifully. At this stage, also stir in your teaspoon of toasted sesame oil or butter. This gives the oats a lovely sheen and a rich, nutty aroma.
Step 4: Prepare your spicy swirl. In a small separate bowl, mix together the mayonnaise and sriracha sauce until you have a uniform, pale orange sauce. Taste it! Is it spicy enough? If not, add another dash of sriracha. This is your chance to customize the heat level to your exact preference.
Step 5: The grand assembly. Pour your savory oatmeal into a warm bowl. Carefully peel the soft-boiled egg—it will be a little delicate—and place it right in the center of the oatmeal. Drizzle the glorious sriracha mayo all around the egg and oats. Sprinkle with the remaining chives, the grated Parmesan, and a generous amount of freshly cracked black pepper.
Step 6: The best part—breaking it open. Take your spoon and gently break into the soft-boiled egg. Watch as the rich, runny yolk cascades into the oatmeal, creating a natural, luxurious sauce. Give everything a gentle stir to combine the yolk, the spicy mayo, and the creamy oats into one harmonious bite. You’re ready to eat.
Storage & Freshness Guide
- Fridge: Store plain cooked oatmeal (without toppings) in an airtight container for up to 2 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat gently on the stovetop with a splash of water or broth to restore creaminess. Top with a fresh egg and sauce.
Serving Suggestions
Complementary Dishes
- A simple side of sautéed mushrooms — Their earthy, meaty flavor adds another layer of umami that pairs wonderfully with the spicy, creamy oats.
- Avocado slices with a squeeze of lime — The cool, creamy fat of the avocado provides a lovely contrast to the heat and richness of the dish.
- A small, crisp side salad with a ginger dressing — The sharp, fresh crunch helps cut through the richness and cleanses the palate between bites.
Drinks
- A hot cup of genmaicha tea — The toasty, nutty notes of this brown rice green tea complement the savory elements of the oatmeal without overpowering them.
- A glass of cold, tart cherry juice — Its sweetness and acidity provide a refreshing counterpoint to the spice and creaminess of the meal.
- Iced black coffee — The bitterness of the coffee stands up well to the bold, spicy flavors and provides a great caffeine kick for the morning.
Something Sweet
- A small, ripe pear — The natural sweetness and juicy texture of the pear is a perfect, light follow-up that feels refreshing after a savory breakfast.
- A piece of dark chocolate with sea salt — Just a square or two satisfies the sweet tooth with a sophisticated, bittersweet finish that doesn’t feel too heavy.
- A few slices of fresh mango — The tropical sweetness and bright acidity of mango are a fantastic palate cleanser and a vibrant end to the meal.
Top Mistakes to Avoid
- Overcooking the egg. A hard-boiled yolk loses its saucelike quality, which is the magic of this dish. Stick to the 6-7 minute timer and use that ice bath without delay.
- Using instant oatmeal packets. These are often pre-sweetened and contain other flavors that will clash horribly with the savory ingredients. Always start with plain, old-fashioned rolled oats.
- Adding the sriracha directly to the pot. Mixing it with the mayo first ensures a creamy, distributed heat. Adding straight sriracha can create uneven, overpowering pockets of spice.
- Skipping the finishing oil or butter. That final drizzle of toasted sesame oil or a pat of butter adds a crucial layer of richness and aroma that makes the dish feel complete and restaurant-worthy.
Expert Tips
- Tip: For an even creamier texture, try stirring a tablespoon of the sriracha mayo directly into the cooked oats before topping. This infuses the entire base with flavor and an extra-rich mouthfeel.
- Tip: If you’re a fan of texture, add a sprinkle of everything bagel seasoning or toasted sesame seeds on top right before serving. The crunch is a delightful surprise.
- Tip: Make a big batch of soft-boiled eggs at the start of the week. Keep them peeled and stored in a container of water in the fridge. You can have this gourmet breakfast ready in the time it takes to cook the oats.
- Tip: For a more substantial meal, bulk it up with a handful of fresh spinach. Stir it into the hot oats right after cooking—the residual heat will wilt it perfectly.
FAQs
Can I make this oatmeal vegan?
Absolutely! The egg is the trickiest part to replace, but you can create a fantastic vegan version. Use vegetable broth for the oats, and for the “egg,” a soft, seasoned tofu scramble works wonderfully. For the sauce, simply mix vegan mayonnaise with sriracha. The result is still creamy, spicy, and deeply satisfying.
My oatmeal always turns out gluey. What am I doing wrong?
This usually happens from overcooking or using too high of a heat. Oats are delicate! Cook them low and slow, just until they’ve absorbed the liquid and are tender. Remember, they will thicken a bit more as they sit in the bowl. If it does get too thick, just stir in a splash of hot water or broth to loosen it up.
Can I use quick oats instead of old-fashioned?
You can, but the texture will be different. Quick oats are cut smaller and pre-steamed, so they cook faster and result in a much softer, less chewy porridge. If texture isn’t a huge concern for you, go for it—just reduce the cooking time to about 3-4 minutes and keep a close eye on it.
How can I store and reheat leftovers?
This dish is truly best eaten immediately. However, you can store the plain cooked oatmeal (without toppings) in an airtight container in the fridge for up to 2 days. Reheat it gently on the stovetop with a splash of water or broth to bring back the creamy consistency. You’ll need to prepare a fresh egg and sauce for topping when you’re ready to eat.
What other sauces could I use instead of sriracha mayo?
Get creative! A gochujang mayo would be fantastic for a deeper, fermented chili flavor. For something different, try a miso-tahini sauce, or even a dollop of chili crisp with its crunchy bits. The base oatmeal is a wonderful canvas for almost any savory, creamy condiment you love.
Egg And Sriracha Mayo Oatmeal
Transform your breakfast with this Egg and Sriracha Mayo Oatmeal recipe. A savory, spicy, and creamy dish ready in 15 minutes. Try this unique oatmeal today!
Ingredients
For the Ingredients & Tools
-
1/2 cup old-fashioned rolled oats
-
1 cup water or unsalted chicken/vegetable broth
-
1 large egg
-
1 tbsp mayonnaise
-
1/2 - 1 tsp sriracha sauce (adjust to your heat preference)
-
1 tbsp grated Parmesan cheese
-
1 tsp soy sauce or tamari
-
1 tbsp fresh chives (finely chopped)
-
1 pinch kosher salt
-
freshly cracked black pepper (to taste)
-
1 tsp toasted sesame oil or butter (for finishing)
Instructions
-
Let's start with the star of the show—the egg. Bring a small pot of water to a rolling boil. Using a slotted spoon, gently lower your egg into the water. Set a timer for 6 minutes and 30 seconds for a perfectly runny yolk. While it boils, prepare an ice bath in a small bowl. The second the timer goes off, transfer the egg to the ice bath to halt the cooking. This step is crucial for that liquid gold center.01
-
While the egg cools, it's oatmeal time. In your small saucepan, combine the rolled oats and your liquid of choice (water or broth). Bring it to a simmer over medium heat, then reduce the heat to low. Cook for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are thick and creamy. You’ll notice the texture change from soupy to porridge-like.02
-
Now for the flavor base. Off the heat, stir the soy sauce and half of your chopped chives into the cooked oatmeal. The soy sauce adds a salty, umami backbone that complements the spice beautifully. At this stage, also stir in your teaspoon of toasted sesame oil or butter. This gives the oats a lovely sheen and a rich, nutty aroma.03
-
Prepare your spicy swirl. In a small separate bowl, mix together the mayonnaise and sriracha sauce until you have a uniform, pale orange sauce. Taste it! Is it spicy enough? If not, add another dash of sriracha. This is your chance to customize the heat level to your exact preference.04
-
The grand assembly. Pour your savory oatmeal into a warm bowl. Carefully peel the soft-boiled egg—it will be a little delicate—and place it right in the center of the oatmeal. Drizzle the glorious sriracha mayo all around the egg and oats. Sprinkle with the remaining chives, the grated Parmesan, and a generous amount of freshly cracked black pepper.05
-
The best part—breaking it open. Take your spoon and gently break into the soft-boiled egg. Watch as the rich, runny yolk cascades into the oatmeal, creating a natural, luxurious sauce. Give everything a gentle stir to combine the yolk, the spicy mayo, and the creamy oats into one harmonious bite. You’re ready to eat.06
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