Are grits groceries?
Then oatmeal must be groceries, too. And good for you, they say.
I’ve made grits or oatmeal for breakfast a few ways. They are almost always savory, and almost always involve a poached egg, on top. So, perhaps the subject of this piece is the poached egg.
I can assure you those grits were good, but I don’t remember what I put into them. For another gritty breakfast, I took the opportunity to lay out the ingredients, so there’s no doubt.
Thing is, I’m not fond of sweets… oatmeal is often served with sugar or syrup or something sweet like apples and cinnamon. I prefer savory with leftover (LO) bits of meat, fish or vegetables — or all of those. On the other hand, Carol made some baked apples — hollow out the core and stuff the apple with chopped nuts, butter, brown sugar and maybe cream and bake. I would chop up a LO stuffed apple — filling and all — and add to oats. That’s sweetness that I can get my mouth around.
But never mind that, here’s another breakfast with grits, not sweet.
One of the references I used for beet and tomato salad had a link to Savory Oatmeal. She called it Sexed Up Savory Oatmeal and went on and on about what a discovery it was and “the easiest thing on earth to make.” I would have to agree… I’ve been doing it for years, although the use of shaved, hard cheese is a new, interesting and quite good addition, to me. So, I made her recipe:
The copper ring is part of a set of three that I have. This is the medium; I use it to keep the poached egg from flying all over the place in the water.