It’s a melancholy day. For one thing, the knowledge that the clocks will get turned back tonight leaves me feeling bleak, as it always does. I dread this day every year, hate the early darkness that follows. This morning was chilly with a clear, bright sky and I went straight to my computer attempting, as I have been for the past week-and-a-half, to write one particular blog post. It’s a tricky one – I can’t quite figure out how to say the things I want to say, show the things I want to show. Yet something must be posted today, and while I did make some progress on the tricky one, in the end I decided to talk about something entirely different today. Breakfast.
After sitting here for a couple of hours racking my brain with a cup of black coffee (out of milk – oof) as my sole sustenance, I was suddenly starving. Starving and craving a very specific breakfast: polenta with butter and a poached egg. But the 45 minutes required to cook polenta was an unacceptable waiting time, and as I stood in the kitchen wondering what to do, my eyes fell upon a bag of rolled oats. Stubborn as I am, I couldn’t give up the idea of the flavours and textures I was hankering for. So I decided to cook the oatmeal as a savory dish – adding salt, pepper and butter and then towards the end a bit of grated parmesan cheese. When it was almost cooked, I cracked an egg into the pot and left it, covered, for a few minutes until the egg was poached (or rather, steamed?). It was everything I’d been craving – grainy, savory, buttery, a little salty all mixed with eggy goodness. A nice discovery on a bright day that’ll soon be dark.
Savory Oatmeal with an Egg
serves 1, multiply quantities for each additional serving
〭 1/2 cup rolled oats (not quick cooking)
〭 1 1/4 cups water
〭 salt + pepper
〭 1 Tablespoon of grated parmesan cheese
〭 1/2 Tablespoon butter
〭 1 egg, room temperature
Combine oatmeal and water in a heavy saucepan. Add salt, pepper and butter and stir. Bring to a boil, lower heat and cover. Cook until most of the water is gone and oats are almost cooked, about 10 minutes. Add parmesan cheese and stir. Crack egg into the pan and cover. Check after 3 minutes – if egg white is still runny continue to cook, covered, for another minute. When done, carefully spoon oatmeal with egg on top into a serving bowl. Sprinkle a bit of sea salt over egg. Eat.