1C old fashioned oats, dry
2C boiling water
4 eggs

optional ingredients - see recipe

1. Bring a kettle/saucepan of water to boil.

2. In a medium sauce pan, crack all the eggs, and beat them well with a whisk.

3. WHILE WHISKING BRISKLY slowly dribble 2C of water into the eggs. After about 1/2C has been added you can pour a bit faster until it is all incorporated. Whisk continually and you won't get any eggy bits.

4. Switch to a metal spoon and stir in oatmeal. Place over low heat and bring to a simmer. Stir and scrape frequently the first few minuted to prevent burning.

5. Once the eggs have thickened, just cook like regular oatmeal - stirring occasionally until the oats are done. Prepared this way, the oats will retain their shape and chewiness.

This custard is VERY eggy - treat this dish like eggs. Season with salt and pepper, sprinkles of cheese, chives, parsley, etc. You could go for ethnic flair with cumin, chili powder, garlic & onion powder. Or sautee diced ham, onions & bell peppers first and sprinkle them over. Anything you would do to other types of eggs!

For creamier oats, bring the water AND oats to a simmer in a saucepan first. When the oats are about half cooked, dribble them into the eggs while whisking, then continue to cook until everything is done.

Serving Size: Makes 4 servings, scant 3/4C each

Number of Servings: 4

Recipe submitted by SparkPeople user TAMRACLOVEC.

 

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