Savory Oatmeal

Welcome back! Today we’re on the second installment of a seven-part series about morning oatmeal.

savory_oatmeal

Savory Oatmeal, topped with a fried egg, some fresh green onions and a little side dollop of sambal oelek

The breakfast section of “Good and Cheap” has seven different recipes for livening up this classic breakfast food. You can find this one on page 31 of the PDF version (a free download at leannebrown.com) or on page 9 of the print version.

Ingredient Notes
I made my Savory Oatmeal with bulk bin quick oats. (See a previous post for a primer on quick oats vs. large flake.) It was simple to cut in half for a single serving.

The cookbook makes reference to putting “scallions” in this recipe — for you Canadians out there, that means “green onions”. I also kept some aside to sprinkle on top of the fried egg.

How Did it Taste?
I have to confess that I actually made this dish for supper instead of breakfast. (One serving is pretty hearty.) It was really good — I was a little skeptical about incorporating onions into the oatmeal, but the combination was delicious and the sharp cheddar cheese is a nice addition.

I put some sambal oelek on the side to spice it up, but I think this would be fantastic with a good tomato-y salsa.

Let’s Do the Math
It took about 20 minutes to pull the recipe together and the total cost of ingredients came to $1.40 per serving.

This is quite bit higher than the costing in the cookbook, which is 75 cents per serving. Part of that can be attributed to my use of expensive free range eggs (47 cents each), and part of it is the unfortunate fact that the price of fresh produce has currently gone berserk in my hometown of Edmonton. (I paid $1.29 for a bunch of green onions, which would normally be down around 69 cents.) We’ll be looking at workarounds for this particular issue in future posts.

That’s all for today! Check back next week, for the third installment in the Oatmeal Diaries.
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