After months of posting about the wonders of savory breakfasts, especially oatmeal, my contributions to the culinary world have finally been recognized by none other that Mark Bittman. In his latest Minimalist column, Bittman publicly thanks me in no uncertain terms. I quote:
"Here are a few more fast ideas for savory, mostly whole-grain breakfasts some of which come from readers of my blog, Bitten — for these I say a general “thanks”.
You're welcome, Mark.
True to form, today began with savory oats. Salt, barely cracked pepper -- more like quartered peppercorns -- and a seriously fried egg on top. In fact I don't think I've ever fried an egg as hard as I (accidentally) did this morning, yet the yolk remained soft to the point of spilling out over the oats. It was quite possibly the best oat and egg combo I've tried yet, and on the complete opposite end of the spectrum from whipping them together as I usually do.
Why don't I make oats and eggs like that every time? Because I'm stupid. Nothing else could explain it.
Let me know if you need any more pointers, Bitty.