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.
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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