* If you’re cooking for someone who can’t eat gluten, make sure you use gluten free oats.
Breakfast at Nana’s
Basic oatmeal (above)
Green onions, chopped
Garlic, crushed through a garlic press
Crushed red pepper
- While the oatmeal is cooking, microwave some bacon until it’s crispy, and then cut it into small pieces.
- Once the oatmeal has cooked, turn off the heat, and leave it on the warm burner so it doesn’t get cold.
- Heat a small skillet over high heat for at least 3 minutes, until it’s very hot.
- Add about 1 or 2 tablespoons of oil to the pan, swirl it around, and immediately crack an egg wherever the oil is pooling. Be very careful—it will splatter violently.
- While the egg is cooking, season it with some salt and (carefully!) baste it by spooning hot oil onto the whites to help them cook faster. The egg is done once the whites are set and brown on the bottom and around the edges (just about 2 minutes). Remove to a plate and repeat if you’re making multiple servings (replace some of the oil as you go).
- Once you’re done with the eggs, carefully dump out the remaining oil and replace with about 1 teaspoon of fresh oil. Add some green onions and garlic to the still-hot pan and stir for about 2 minutes. Season to taste.
- Serve the oatmeal and top with the bacon, crispy egg, and onions and garlic. Sprinkle with za’atar and crushed red pepper.
Buttered corn oatmeal
Corn (fresh or frozen)
Freshly ground black pepper
- While the oatmeal is cooking, melt a generous portion of butter in a skillet over medium-low heat. Once it’s melted, add some corn, salt to taste, and cook, stirring occasionally, until the corn warms through (about 3 minutes for fresh).
- Add some scallions to the corn and season it with a little black pepper. Stir and cook for about 1 minute.
- Spoon the corn and scallions over the oatmeal, and drizzle to taste with the remaining butter. Feel free to add a fresh pat of butter if there’s not enough melted in the pan.