Typical breakfast in our house is bread and cheese. Depending on how busy the morning is, what is in the fridge, who is making the breakfast, and other factors, there may also be fruit or vegetables. Both my husband and I prefer savory breakfast over sweet (I put salt on bananas). In fact, it is even possible that we might dislike sweet breakfast (gasp!). I makes us feel weird and unsatisfied, and eating sweet in the morning is never something we crave. Sure, for the occasional extensive Sunday brunch, I have been known to eat pastry (not American pastry, though. I still haven’t gotten used to those) as a sort of breakfast-dessert. But only after I finish the savory stuff.
I am, however, wildly envious of all the granola-and-fruit combinations that I see other people on other blogs create and eat for breakfast – it looks so good on the pictures (this! Just look at it! ). And I have dappled in the occasional granola creation myself. But to be honest, most of them end up (albeit in a nice glas jar) forgotten in the back of the cupboard.
While I really like bread and cheese, I can never help feeling that I’m missing out if I don’t eat something plant-like for breakfast as well. And while variations of toast with egg, cucumber, tomato and whatever else we have available make frequent appearances at breakfast, I also wanted in on that photogenic grains-and-plants-for-breakfast-thing.
And that led to the savory breakfast bowl. I’ve seen these around, but I can’t remember where. I made this for breakfast a couple of days ago, and I really, really liked it. The husband not so much (I believe his words were ‘the grains weird me out’). Luckily, we have a ‘you cook, you decide’ approach to meals in this house.
This version had just-cooked (in salted water, no less!) oats on the bottom, chopped veggies (tomato, cucumber, avocado) in the middle, together with fried onions and ham, and a fried egg on top – all sprinkled with a bit of parmesan cheese. But really, I imagine you can just make it with whatever you have on hand.
2 deciliters of oats
5-6 cherry tomatoes
1 mini cucumber
4 slices of ham
a bit of parmesan or other hard cheese
Bring some water to a boil and add a bit of salt and the oats. Cook until they are tender to your liking (probably not very long). Drain and distribute in 2 serving bowls.
Chop all the veggies and the ham. Fry onions and ham in a bit of oil (you can season as you wish). Assemble everything on top of the oats, and then fry the eggs in the still-hot pan. I like to keep the yolks runny to get a nice sticky sauce for all the other components. When the eggs are done, spatula them onto everything else in the bowl and finish off with a bit of grated cheese. And crushed black pepper!
Voila – a somewhat photogenic savory breakfast bowl.