I eat oatmeal just about every day. For years I hated the stuff, and came around mainly because of how healthy, filling, easy and cheap it is.
Now, I can’t wait to consume my daily portion.
Lately, I’ve been opting to prepare a savory, rather than sweet, oatmeal breakfast. This originated with a habit I formed years ago of crushing a boiled egg into my plain steel cut oats, mainly to save time at work. It looked odd, but eggs with grain is really not so strange, and the yolk provided a rich flavor for the bland oats.
Occasionally, my husband will also make his oatmeal savory. On his first try with the egg, he decided to add herbs and soy sauce. Hmmm… I sensed potential.
The following is my current savory oatmeal and egg breakfast:
- 1 cup water
- 1/2 cup whole grain rolled oats
- minced onion (to taste)
- cilantro (to taste)
- Frank’s Red Hot (to taste), because I like heat and am obviously classy.
- 1 egg – hard boiled, over medium, poached… whatever.
- Boil the water and throw in the minced onion and oats.
- Cook the oatmeal to your liking, then add cilantro and Frank’s (or really any seasoning you want).
- Dice your egg and stir it in, or lay it gently on top if you prefer some presentation.
Let me warn you that this will probably not be the prettiest thing, but I love it. There’s no sugar, it’s easily low sodium, it’s vegetarian and will fill you up. On those days that I need a boost I add another 1/4 cup dry oats and another egg, though I don’t do that often. Don’t want to overdo the cholesterol or gluten.
Consider giving some version of this a try when you want something healthy and hearty in the morning. Oats, like all grains, are beautifully versatile.