Thursday, December 15, 2011

Porridged Eggs after a Long Winter's Night

 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.  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 Solo 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.  To get your mind around this, 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 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.

I'll try to get some better pictures; I have only Christmas dishes out right now.
Have fun cooking and taking care of yourself,

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