Eggy Oatmeal for the Three E's

The original recipe called for 1/2 cup rolled oats, 1/2 cup water and 1 egg. I'm pretty sure that I did 1 egg to 1 cup soaked steel-cut oats. I am going to try a smaller ratio tomorrow to see how it turns out.

Steel-cut oats are a whole grain, and therefore superior to rolled oats. Rolled oats are not a whole grain, though better than "instant" oats from which the nutritional value has been all but destroyed by high-heat processing. Why soak them? Like beans, soaking grains makes them more digestible, making the nutrients more available to our systems. They also cook much more quickly. The general rule for soaking oats (or brown rice, for that matter) is 7 hours. Perfect for overnight! It takes a little planning, but the amount of work is laughable.

[For more information on soaking grains, check out Nourishing Traditions from your local library. The basic run-down of nutrition and nutrient-dense foods at the beginning of the book is fascinating.]

Eggy Oatmeal

• 1-2 cups steel-cut oats
• Water to cover
• Pinch of salt
• 2-4 eggs

Directions:

• Soak steel-cut oats in filtered water overnight
• The next morning: cover with water and bring oats to a boil, then simmer on low
• Meanwhile, warm the eggs in warm/hot tap water
• Once the oatmeal is fully cooked, crack the eggs and drop them into the hot oatmeal
• Stir with a fork
• Serve with butter and honey, or butter and applesauce and yogurt

Cook's Note:

I usually make enough oatmeal to last for at least two breakfasts. The day after, I just put the oatmeal into a pot with a little water and heat it up. It saves on a lot of forethought to do this! Also, the purpose for warming the eggs is to allow them to blend better with the oatmeal. If they are cold, your Eggy Oatmeal is going to look more like fried rice.