Saturday, June 9, 2007

Oatmeal And Eggs For Brunch

There are folks who love me despite my predilection for culinary weirdness. Those are the dishes you will seldom see on this blog. And then again, sometimes they're just too weird to not show you.

Take today's brunch: Every morning Mr CC leaves oatmeal in the pot for me to have for breakfast. And like a good girl I almost always eat it, breakfast being "the most important meal of the day..." blah, blah, blah, and oatmeal (in our case, steel-cut oats) being so very good for you, blah, blah, blah. All very true and, sometimes, all very boring.

On days when I don't have to get up early and run off to work, the oatmeal will often sit in the pan until mid-morning, me not being a breakfast eater at heart. So as I walked into the kitchen sporting a few hunger pangs an hour ago, there sat the oatmeal, in the pan, with the requisite chunks of apple. And me craving eggs.

Now you can see where this is going, right?

Place your significant other's lunch taco skillet over medium low heat and toss in a teaspoon of butter or Earth Balance (which is what I use almost exclusively).
When the butter starts to sizzle, plop in the cooked oats and spread them around in a circle about 6-inches in diameter and make a hole in the center that will hold 2 eggs.

Break your eggs into the center, sprinkle the whole thing with freshly ground black pepper and some luscious coarse sea salt such as Sel de Guerande, place a lid over the pan and gently cook until the eggs reach your desired consistency of doneness.

Top with a dollop of your favorite salsa, I used Amy's Organic Black Bean & Corn.

Weirdness factor: high. Delicious and satisfying factor: Very high.

The apples? I ate them while the eggs were cooking.

I think this pretty much covers all the food groups with the exception of dairy. Drink a glass of milk.

Copyright © 2005-2007, Christine Cooks. All rights reserved