I was not a breakfast person. I would skip it and chug coffee (sans milk or sweetener) until lunch around 1 p.m. You’re probably thinking, Jen, that’s not good for you. I know, I know. Since it’s January–the start of a new year and resolutions–it felt long overdue to let go of some unhealthy habits, including drinking black coffee or wine on an empty stomach. I wanted to start eating more breakfasts.
I approached the resolution by first exploring my aversion to breakfast. I asked myself, Do I overlook this important meal of the day because I don’t have time to prepare it? Or do I feel icky about ingesting cereals and energy bars that tend to be loaded with sugar and leave my breath stinky afterward? All of the above applied.
My ideal breakfast would be a savory one, like the Japanese eat: asa-gohan (あさごはん, translated as “morning meal”), which consists of a small bowl of rice, miso soup, a piece of grilled fish, some type of egg dish, and pickled, blanched, lightly seasoned or raw vegetables. I admire the Japanese idea of putting thought and care into making the first meal of the day wholesome and special, but it’s completely out of reach for me. I barely have time to brew coffee to-go, walk my dog, and catch the trains to the office.

Inspired by the Japanese breakfast, I started thinking about reinventing a classic American breakfast staple, oatmeal, by making it savory instead of sweet or plain. I dug into my saved TikTok archive and found a video where one of my favorite culinary content creators (shoutout to Mischa Rajendiran of In Ghee We Trust) makes savory oatmeal with a fried egg, turkey bacon, avocado, and dashes of hot sauce. My version keeps the egg and avocado elements, but I dialed the umami up a notch by making it miso-based. Yum.
But I ran into a problem–I couldn’t get the eggs the way I wanted. My hard boiled eggs always came out with completely hardened, dry yolks, and the whites were mangled from peeling. I had to change my hard-boiled egg game.
After some research, I landed on a recipe by America’s Test Kitchen. I chose it because it didn’t require an ice bath–fewer dishes is always a win. They swore by the perfect level of jamminess at a very specific time: 6.5 minutes.
After simmering the eggs for 6.5 minutes (I set a timer), I leave them in the saucepan and cool them under running water for 30 seconds. Crack, peel carefully from the bottom of the egg, and voilà. I finally mastered the art of boiling eggs with runny yolks and smooth exteriors. With my newfound confidence, I started adding jammy eggs to everything, especially for a late breakfast on days I work from home.
This is the miso oatmeal that I licked the bowl of one WFH morning:

I also tried adding the jammy eggs over an avocado toast:

While I can’t promise I’ll eat like this every morning, I’ve been enjoying the time and space I carve out for myself when I make breakfast at home. It signals, “I’m taking care of my body. I’m feeding it with good food and intention.”
So I thought I’d start a new series within my newsletter where I share my breakfast “fits”–like how influencers go over their OOTD (outfit of the day), but make it BOTD (breakfast of the day). I hope my BOTD’s inspire you to try something you wouldn’t normally eat for breakfast, or maybe even slowly become a breakfast person with me.
Itadakimasu. Happy eating.






























































