Breakfast Reinventions: Part I: Oatmeal

The first I heard of savory oatmeal was in an interview of Roy Yamaguchi in Honolulu Magazine where he described adding all sorts of unconventional toppings to his oatmeal, including eggs and green onions.  After doing some web research I began to think of oatmeal as a risotto-like base and decided to, hesitantly, give it a shot. My reluctance came from a general dislike of mixing sweet and salty; if syrup touches my eggs, for example, I might gag. But alas, the trusted Roy came through again, and this whole savory oatmeal thing is my new obsession*.

Savory Oatmeal
serves 2

1 cup oats
2 1/4 cups water or stock (if on hand)
2 handfuls torn spinach
1/4 cup shredded parmesan cheese
2 eggs
salt & pepper to taste

In a small sauce pan boil the water and add the oats, cooking over medium heat. After about 2 minutes, add the spinach. Cook about 5 minutes total, or until liquid is absorbed and oats are tender. Mix in the cheese and cover. In a small frying pan heat some butter over medium high heat and fry up a couple eggs to preferred doneness. Spoon oatmeal into bowls and top with eggs.

Additions: mushrooms, onions, bacon, sausage

Substitutions: cheddar or whatever for parmesan, poached eggs instead of fried

*I must admit that my husband did not like this recipe. Which is really shocking because he likes everything. He said it was “weird.” So add it to the only-for-me list. But still, I can’t wait to try this out as a supper entree in other combinations, will have to wait for a night when he’s not home;) 

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