Garden, Plant, Cook!

Saturday, September 05, 2015

Oatmeal & Eggs - It's What's For Dinner, or Breakfast or Lunch

Dear Folks,

I have written about author Leanne Brown and her kickstarter first book called "Good & Cheap: Eat Well on $4 a Day."

I downloaded her PDF of the first book (and gave a donation).

She has now published the first public release of the book for the general public and is in Phoenix for a book signing at the Phoenix location of Changing Hands (300 West Camelback Road) (602-274-0067).

Book Signing by Ms. Brown at Phoenix Changing Hands, September 15th

I continue to be so impressed with her approach on how to solve the ongoing dilemma of eating healthfully on a budget.

I encourage you to buy her book - you are also in turn creating a donated book to a worthy person or family as she donates a book for each one sold.

This is a keeper of a cookbook.

The recipe which initially caught my eye in the first book was her Fried Egg on Oatmeal!  My kind of good-for-you-satisfying-food.  I have made savory oatmeal before -- you just need to think oatmeal (Old Fashioned kind cooks up in 5 MINUTES!) instead of rice, potatoes, pasta or polenta.  In fact my earlier post on her book and this recipe contains nutrient comparisons between polenta and oatmeal (also how to cook the perfect fried egg).

I did make the oatmeal / egg recipe but did not take a picture.  So last night thinking about giving her book another plug I made it for our dinner.  (Deane says he wants it for Breakfast next time and it is certainly suitable for any meal.)

A 'keeper' as Deane says, satisfying, tasty and the cost was less than $1.00 for our two meals (2 eggs, 1 cup of oatmeal plus flavorings).  I used dried onion and Mexican Oregano from my garden, salt and pepper, and a small amount of my homemade butter spread (made from organic butter and avocado oil) and a bit of grated Parmesan cheese.

So here is the picture and my recipe version of Ms. Brown's Oatmeal & Fried Egg meal.

About the picture.  My egg is done a bit more than Ms. Brown's - from top to bottom the oatmeal plated, topped with the cheese, and then the egg added (note the crisp edges on my egg because of the butter in my recipe).  The last picture is taken from Ms. Brown's first book - the PICTURE that caught my eye immediately wanting make this recipe.

Oatmeal & Egg
Makes 2 Servings

1 cup old fashioned oatmeal
1 3/4 cups water

1 tablespoon dried onion
1 teaspoon dried Mexican oregano
Salt and Pepper
2 tablespoons finely grated Parmesan cheese
1 teaspoon butter spread divided
2 eggs

Set up small frying pan to cook eggs in - have lid handy, and heat the pan on medium high while you cook the oatmeal (the pan has to be screaming hot to cook the eggs).

In a pot add onion, oregano and sprinkle of salt, stir in water, oatmeal and 1/3 teaspoon of butter.  Bring to a boil then reduce to simmer stirring regularly - think polenta stirring, until thickened and water is absorbed - about 5 minutes.

Divide the oatmeal onto two plants and top with 1 tablespoon each of grated cheese.

Crack eggs in a small dish and add salt and pepper.

Add rest of butter to pan and swirl to coat, immediately slide eggs in, cover and set timer for 1 minute.  When timer goes off remove covered pan to cool burner and set timer again for 1 minute.  The 1 minute increments can vary up to 1:20 for each step depending on the size of the eggs and how hot the pan is.

Rest 1 egg on each mound of oatmeal and enjoy!

Normally monochromatic dishes are not what I recommend - you know the mantra of have a rainbow on your plate.  The next time I make this dish I will fold in slivered greens and fresh basil to make it colorful.

You can certainly saute some colorful peppers in the pot before adding the oatmeal ingredients.  Make it fun, delicious and CHEAP!

I am not able to make the book signing (darn) but a friend is going and will purchase a copy for me.

I hope you try this recipe, read up on Ms. Brown's story, buy the book and share this post with friends, family and anyone you think can find help with Good & Cheap recipes.

-- Catherine, The Herb Lady

No comments: