I've never heard of porridged eggs, though my experience is that very
little is truly new. We've just lived too long. For a few weeks, off
and on, they kept coming to me. I love the idea of oatmeal because I
know my body, my heart, needs whole grains and oatmeal's tops. (Read about the great
oat here.) But I
also find that I operate better (and eat less) during the day with a
protein for breakfast. Especially in cold Minnesota. Hence oats and
eggs. But how?
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
1/2 cup uncooked oatmeal (not instant)
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)
........................
Sarah -
Everything in the Kitchen Sink
..........................
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
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