1. Toss the green onions in a bowl with 1 tablespoon of oil and a pinch each of salt and pepper. Place a large, nonstick sauté pan on high heat and, once hot, cook half the green onions for 3 minutes, turning a couple of times, until softened and charred. Transfer to a plate and char the remaining half, adding to the plate when done. Let the pan cool slightly.
2. Wipe out the pan and place it on medium heat with the remaining 2 tablespoons of oil. Once hot, add the ginger and garlic and cook for 15 minutes, stirring occasionally, until deeply golden and crispy. Transfer two-thirds of this mixture to a small bowl and leave the rest in the pan.
3. Meanwhile, boil the eggs for 6 minutes, until soft-boiled (or longer if preferred). Drain, peel, and set aside.
4. To the ginger-garlic pan add the oats, 1 quart/1 liter of water, 1 teaspoon of salt, and a good grind of pepper. Bring to a gentle simmer on medium-high heat, then cook for about 4 minutes, stirring occasionally, until you have a loose porridge. Add a splash more water if needed.
5. Meanwhile, put the soy sauce and a generous amount of pepper into a small saucepan and bring to a simmer on medium-high heat. Turn the heat down to low and slowly whisk in the butter cubes, 2–3 at a time, waiting until just melted before adding some more. Continue in this way until you have a homogenized mixture. Don’t let it boil at all as it will split.
6. Divide the porridge among four bowls. Top each bowl with some of the soy butter and green onions. Cut the eggs in half, sprinkle with salt and pepper, and place on top. Finish with the reserved ginger-garlic crumbs and a sprinkling of chile flakes. Serve warm.

— Recipe from Ottolenghi Test Kitchen: Shelf Love