Breakfast Custard - plainSubmitted by: TAMRACLOVEC
IntroductionLooking for a new way to cook eggs for breakfast? Want more protein in your oats? More fiber in your eggs? This is the recipe for you!! Looking for a new way to cook eggs for breakfast? Want more protein in your oats? More fiber in your eggs? This is the recipe for you!!
1C old fashioned oats, dry
2C boiling water
optional ingredients - see recipe
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.