I grew up with the occasional bowl of take-no-prisoners buttered, salt and peppered grits with my eggs fried to a crispy lace in bacon grease. Along with biscuits slathered with sour cream and honey. And the very best fried fish in the world. Lest you think things were always that wonderful, there was the occasional pot of squirrel gumbo, as well. And often there was dove that required careful chewing lest you bite into buckshot. While I seldom indulge these days, my displaced southerner living-in-Chicago parents provided me with a culinary heritage upon which I still draw. (Phew. That grammar's a killer.)
Add that to my natural love of all things Scots (I'm a McClendon), and
the oats and eggs just seemed right. While I may try them in a few
different ways upcoming, I think the single cook might enjoy this
simple
repast that could be, with the addition of a piece of fruit and a glass
of milk, a complete breakfast. Of course I've made it for two, but
haven't tried it in larger quantities. To get your mind around eggs with oats, take away
the thoughts of oatmeal with brown sugar, raisins, apples, bananas,
whatever. Take away the idea of sweet. Replace it with a meal more on
the order of eggs and grits, with wholesome and tastier oats to replace the grits. A
tiny bit of butter graces the finished dish, and a generous dusting of
salt and pepper completes it. Not only that, but here the egg cooks
right in the pan of oats for ease of clean-up. Here's how:
Porridged Eggs serves 1
1 cup water
1 egg
1 t butter
Salt and pepper to taste
In a small sauce pan, heat the water and the oats over high heat until boiling. Turn heat down and simmer for two minutes or so. Carefully break egg into the center of the oats. Sprinkle with salt and pepper. Cover tightly. Let cook another 3 minutes or until the eggs and oatmeal are done to your liking. Spoon carefully into a deep cereal bowl and add the butter to the top of the eggs. Salt and pepper to taste. (originally posted on Dinnerplace.blogspot.com, 12-15-2011)
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I blog with a great group of writers every Friday where we cook our way through the list of foods from Whole Living Magazine's Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients:
Read more about tasty oats tomorrow at these sites:
Ansh – SpiceRoots.com
Chaya – SweetSav.blogspot.com
Jeanette – JeanettesHealthyLiving.com
Martha – Simple-Nourished-Living.com
Minnie Gupta from TheLady8Home.com
Mireya – MyHealthyEatingHabits.com
Sarah - Everything in the Kitchen Sink- We'd like to have you as part of the group. Get in touch with Mireya from My Healthy Eating Habits: Mireya@MyHealthyEatingHabits.com
this week on dinnerplace:
wine and lemon-steamed salmon on broccoli
During the calorically dense holiday season, it makes sense to have a great, quick fish meal in your pocket....This one's a winner. Saute onions, garlic, and broccoli. Add wine, lemon juice and salmon filets. Cover and cook just a few minutes. Dinner's served!
Sing a new song! Cook something new!
Alyce
Hummm...I never would have thought of this dish, but now that I've read your post, I'm curious to try it.
ReplyDeleteWow! I would have never thought of this. What a great way to make a filling breakfast. YUMM YUMM!
ReplyDeleteSounds good. I know I sometimes like a little extra umph of protein too!
ReplyDeleteWhat a creative recipe! I only use oatmeal hidden in baked goods and meat loaf. I wish, I liked it. These recipes sound good.
ReplyDelete@Chaya My dad thought I needed oatmeal most days; it's comfort food to me. Try it like this!
ReplyDelete