I’m addicted

A couple of months ago, inspired by Mark Bittman’s latest book and his column, I decided to experiment with savoury breakfasts. I’ve always preferred to eat savoury food in the morning anyway since I was raised bread & butter rather than bread & jam. One of Bittman’s favourites is steel cut oats dressed with whatever savoury ingredients one has and drizzled with olive oil. Now, my grandmother used to make me porridge every day when I visited her since I can remember so I was raised on the stuff and love it. But it was always super creamy and sweet. The thought of oatmeal with olive oil simply did not appeal to me. I decided to give it a try nonetheless since I had never eaten steel cut oats before anyway. The results went well above any expectations I might have had. I’m so glad I tried! I love the infinite number of ways you can dress this simple dish and how tasty it is no matter what you put in it. For today’s version I cooked the steel cut oats with a bit of collard greens and a dash of turmeric. Once cooked, I topped it with parsley, fresh heirloom tomatoes, and a few dollops of goat cheese, all seasoned with some salt and olive oil. If you can’t fathom it for breakfast, try it for a quick lunch.