Oatmeal and egg bowl for breakfast

Ingredients:

• 0.5 tsp sesame seeds
• 30 g low-fat cream cheese at room temperature
• 1 tbsp chili paste, such as gochujang (Korean red chili paste)
• 1 cup lightly salted chicken broth
• 1/3 cup oatmeal
• Coarse salt
• Cooking spray
• 1 large egg
• 1 green onion, thinly sliced
• 1 sheet of nori, cut into thin strips with kitchen scissors

Preparation:

1. In a small nonstick skillet over medium heat, toast the sesame seeds until they begin to brown, 3 to 4 minutes. Transfer to a small bowl and set aside.
2. In another small bowl, mix together the cream cheese, chili paste, and 1 tablespoon of water with a spatula until smooth. Refrigerate until ready to use.
3. In a small saucepan, combine the chicken broth, oats, 1 cup water, and a pinch of salt, if using. Bring to a boil over medium-high heat and cook, stirring frequently, until the oats are softened and the mixture has the consistency of a thin porridge, 15–20 minutes. Transfer to a cereal bowl, cover, and keep warm.
4. Generously spray a skillet with cooking spray and place over medium-high heat. Crack the egg into a mug or small bowl and carefully place it in the hot skillet. Cook until the white is set and crisp on the bottom and edges, but the yolk is still runny, 2 to 3 minutes.
5. Using a spatula, transfer the scrambled eggs to the porridge. Then, arrange the chili cream cheese, green onions, and nori in neat mounds. Sprinkle with toasted sesame seeds.