Savory Breakfast (Oatmeal & Ham)
Mark Bittman (chef & NY Times columnist) wrote a blog post yesterday about his savory breakfast. Intrigued by a salty oatmeal dish and disliking celery, I tried my own variant this morning using some Canadian (or Irish :D) bacon that I had leftover from my cabbage soup adventure.
Ingredients
3/4 cup of oatmeal (your heart-healthy serving!)
Canadian bacon - this is more based on how much you want, I had 1/2 inch cubes
1 1/2 tsp soy sauce
1 1/2 cup water
1/3 tbsp butter
Preparation
Fill a small soup pot with the water and chopped bacon. Put on medium heat and let it reach a rolling boil. Once boiling, add oats and reduce heat to medium low. Stir the mixture occasionally and let cook for about five minutes. Assuming you know what you like your oatmeal to look like, I use that as my judge for when its done.
Pour the oatmeal+bacon mixture into a bowl, add the butter and soy sauce and mix. Consume!
Thoughts
It occurs to me that this is probably better served with sesame oil rather than butter, as Mark Bittman mentions in his post. The flavor would be richer. I will note that I can’t eat near as much of this as I can of standard oatmeal+sugar+butter+cinnamon mixture. This is richer and has more body with the bacon.
