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.
