Brown Butter Miso-Maple Oats with Brûléed Bananas and Silk-Scrambled Eggs

Ingredients

• •1 cup steel-cut oats
• •3 tbsp unsalted grass-fed butter, divided
• •2 cups unsweetened vanilla almond milk
• •1 cup filtered water
• •1 vanilla bean, split and scraped
• •3 tbsp Grade A maple syrup, divided
• •1/2 tsp kosher salt
• •2 firm-ripe bananas, sliced into 1/2-inch rounds
• •1 tbsp white miso paste
• •1 tbsp granulated organic sugar (for brûléeing)
• •4 large pasture-raised eggs
• •1 tbsp crème fraîche
• •2 tbsp fresh chives, finely minced
• •Flaky sea salt and cracked black pepper to taste

Instructions

1. 1In a heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Continue cooking, whisking constantly, until the milk solids turn a deep amber color and emit a nutty aroma. Immediately add the steel-cut oats.
2. 2Toast the oats in the brown butter for 3 minutes, stirring frequently to ensure every grain is coated and aromatic.
3. 3Carefully pour in the almond milk, water, vanilla bean seeds, vanilla pod, 2 tablespoons of maple syrup, and salt. Bring to a boil, then immediately reduce to a low simmer. Cover partially and cook for 25-30 minutes, stirring occasionally, until the oats are creamy yet retain a slight al dente texture.
4. 4While the oats simmer, whisk together the miso paste and the remaining 1 tablespoon of maple syrup in a small bowl. Arrange the banana slices on a heat-proof tray and lightly brush the tops with the miso mixture.
5. 5Sprinkle a thin, even layer of granulated sugar over the miso-glazed bananas. Use a kitchen torch to caramelize the sugar until it bubbles and forms a glass-like, dark amber crust. Alternatively, broil on the top rack for 2-3 minutes.
6. 6In a medium bowl, whisk the eggs thoroughly with a pinch of salt. In a small non-stick skillet over low heat, melt the remaining 1 tablespoon of butter.
7. 7Pour the eggs into the skillet. Using a silicone spatula, stir the eggs constantly in a figure-eight motion. Keep the heat very low to ensure the eggs form tiny, silken curds resembling a thick custard rather than a traditional scramble.
8. 8Once the eggs are nearly set but still appear slightly wet (about 5-7 minutes), remove from heat. Immediately fold in the crème fraîche and minced chives to halt the cooking and add richness.
9. 9Remove the vanilla pod from the oats. Divide the oats into bowls, top with a cluster of brûléed bananas, and serve the silk-scrambled eggs on the side. Finish with a pinch of flaky sea salt.