One of my favorite breakfast meals growing up was oatmeal… It felt like a warm hug from grandma. I like mine stiff, with cinnamon, raisins and a fat cube of butter in the middle, drenched in whole milk. But trying to conceptualize oatmeal as a savory dish is both compelling and mind-blowing for me. I’m dipping my toe gingerly into the mix, this time adding a dry-aged grana padano cheese grated over my regular recipe.
Now, Mark Bittman suggested scallions and soy sauce… But I’m leaning more toward the fried egg and sausage mix some Chowhounders recommended, with a little tomato relish or salsa… Any thoughts or suggestions?