Two simple breakfasts, family sized

Food / Friday, February 16th, 2018

Confession: Mornings are not my thing.

Which means that I thoroughly enjoy cooking breakfast.

If it happens after 10 am.

Honestly, I adore breakfast foods, but I don’t understand why they have to be served at the crack of dawn.

I scratch our itch for them by cooking “brupper” sometimes (my children’s word for pancakes and eggs at supper), or lazy weekend brunch-lunches, with muffins or quiche or French toast casserole. But on school mornings, our breakfasts are frequently self-serve: cereal, yogurt, granola, toast, or (my 12-year-old’s favorite) breakfast tacos made from leftovers.

However, one breakfast I’m usually up for making is oatmeal. I love oatmeal. Baked oatmeal is nice, when you have the time, but for ten-minute prep time start to finish, you need regular oatmeal. The secret to the perfect texture is microwave cooking! Yes, I am serious; every time I’ve tried the stovetop, with various methods, my oatmeal turns into a slimy slop.

Here’s the recipe we’ve come up with.

In a large,* microwave-safe bowl, combine

2 cups quick oats

4 cups water

½ tsp salt

*I mean large – the oatmeal will rise while cooking, and you do not want a mess running everywhere.

Microwave five minutes. Stir. Microwave another three, or until thickened and fully cooked.

 ½ cup packed brown sugar

Good dash of cinnamon

Stir in. Serve hot, topped with a drizzle of real cream.

Optional add-on toppings: nuts, seeds, fresh or frozen fruit.

Single serving = 1/4 cup oats, 1/2 cup water, dash of salt.
Plus 1 Tbsp brown sugar and a little cinnamon.

The flavor and texture are amazing!

Another big favorite around our house is soft-boiled eggs. I didn’t grow up eating soft-boiled eggs, but my aunts started serving them several years ago as part of German Breakfast, my extended family’s choice of holiday brunch. Though the preparation is extremely simple, some equipment is required for the real fun to begin – like egg cups (these are adorable), an egg topper for removing the shell, and plenty of salt shakers.

My favorite egg topper is a spring-loaded gadget that cuts a beautiful circle through the eggshell, with no rough edges. {Here you can buy it as a set, with egg cups and spoons.}

I love the fresh eggs from my son’s flock of chickens, and how the shells turn out different shades of brown!

Choose how many eggs you want to cook, and puncture each at one end with a thumbtack. This prevents the eggshell from cracking when lowered into boiling water.

Bring hot water to a boil in a pot. Add the eggs, one at a time, using kitchen tongs. Once the eggs are all in, set a timer for five minutes. Promptly at five minutes, remove the eggs with tongs and set into egg cups. Let cool a minute or two, then crack, salt, and eat with a spoon. The white should be set, and the yellow a hot liquid. Buttered toast is a splendid addition.

(Look at the perfect edge on that eggshell!)

Mmm. Now I’m hungry.

What’s your favorite simple breakfast?

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20 Replies to “Two simple breakfasts, family sized”

  1. As a ‘wannabe foodie’ I could just swoon over that egg!!!! That edge! I’m in the exact same boat as you w/breakfast. Love it!…but not before 8 am. I’m into Aldi’s vanilla Greek yogurt & granola right now. So good!…although I never rule out chocolate cake either! 😉

  2. I’ve done oatmeal in the microwave many, many times…only I do single servings (because everyone kinda gets their own thing school mornings) and up the laziness by scooping some oatmeal in a cereal bowl, holding it under the faucet until the oatmeal is just all covered with water and microwaving for 1 min and 30 sec. Top with a sprinkling of brown sugar, homemade granola and just a little milk. Stir and eat!

    My family got me a waffle iron for my birthday so those are the rage right now. Biscuits and sausage gravy are always a fave too! My MIL taught me about cornmeal gravy, ever heard of it? I love it. And our “breakfasts” are almost never first thing in the morning 😉

      1. I don’t have any measurements here but the idea is the same as brown flour gravy. A little vegetable oil in your skillet, stir in white cornmeal and salt and pepper with a fork and brown just a bit, slowly whisk in milk until it’s “gravy” consistency. It may not be a hit for everyone, it’s rather unique, but I love it on biscuits, with fried potatoes, over toast… My MIL grew up in the hills of VA and this is a native, southern thing!

  3. Nothing but coffee for me before 10:00 am…. and my children all have self-serve breakfasts with the exception of Saturday when I try to sleep in and then cook some real breakfast food mid-morning.😁 I’m like you, I love breakfast food… at 5:00 pm!

  4. As much as I like you and everything……..I can’t get into your breakfast suggestions, although I will admit you did make me at least think about trying soft boiled eggs again. My childhood memories of soft boiled eggs are close to horrifying. I can almost imagine that I could possibly like them now…especially served up in those darling egg cups.

    Baked oatmeal is one of my favorite breakfasts on my weekly rotation. I mix it up the night before and put it in the fridge. I like to add blueberries or apples or chocolate chips for variety. I pull it out of the fridge and shove it in the oven as I’m pouring my cup of coffee next morning.

    Yogurt parfaits are always a huge hit here too.

  5. Beautiful pictures. And since I’ve been trying an average of about once a year to make perfect soft-boiled eggs for my husband, it was just one more “reason” to get an instant pot recently. It has an egg program. Have you tried that for soft-boiling? High pressure for 2 minutes for a runny yolk. My question is, however they are done, how do you keep the egg from cooking more, or do you also eat them cold? (All the instant pot instructions say to put them in ice water to halt the cooking, but we want them warm and runny with our toast.)

    1. Thanks, Kathryn. I’ve never tried instant pot eggs… I love my instant pot, but to me, it seems like a poky method for eggs when you consider the time it will take to come to pressure. 🙁

      I suppose you could dip them briefly in ice water to stop the cooking, but NO, we like them hot! That’s why I say let them set only a minute or two, just until they are cool enough to handle. If you cut into them immediately, they may not be quite done – but if you leave them five or ten minutes, they will certainly overcook from their own heat. Tricky little guys! Just like the perfect slice of toast. 🙂 I recommend the good old trial and error. Haha.

  6. An oatmeal tip…. Cook it in milk. My mom did this all through my childhood years, and I do it that way for my children. I think I can safely say you won’t cook it in water anymore if you try it!

  7. One of my favorite breakfasts is oatmeal. I like to cook a pot of oatmeal at the beginning of the week. Each morning I dip out the amount I want to eat, heat it in the microwave, add yogurt and fruit and there is breakfast! I like the nutty texture of steel cut oats. I toast 1 cup of oats in about 1 T of butter until they are, well, toasty! I think it changes the flavor of the oats.

  8. Oatmeal is the perfect warm, comforting, wholesome, breakfast…and it makes me shudder. I’d like to change my mind. My husband wishes I would. Maybe I should try again….

  9. I agree with Sylvia on cooking the oatmeal with milk! I throw in a big handful of raisins too. Then after it’s cooked, stir in a large scoop of creamy peanut butter and drizzle maple syrup on top.

  10. Dutch Puff is a big favorite here, too! But I bake it in cookie sheets in a 450 oven and I don’t think I ever bake it longer than 11-13 minutes. Did you ever try it with vanilla yogurt and strawberry syrup? I could eat it right now and I just finished breakfast!!!

  11. Muffins and waffles made ahead of time and frozen are great options for people like me and you. An omelet roll is another easy make-ahead breakfast. And yes, Shaunda, best to do the baked oatmeal the night before. No sugar, no wheat, no morning energy and six guys is a horrid combination. Lol

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