slow cooker steel cut oats
I made these overnight in my trusty slow-cooker. They’re made with steel cut oats, maple syrup, golden raisins, dried cranberries, and a touch of salt and cinnamon. A great breakfast to wake up to. And since my husband dislikes oatmeal, I get to enjoy this for breakfast the rest of the week.
Note: clicking on the photo takes you to Flickr.
Isn’t everything better with a runny egg on top? I have been practicing my poaching skills for 2 years now, and it’s still a bit hit or miss. The vinegar trick helps tremendously (add a splash of wine or red wine vinegar to the simmering water before dropping the egg to help it coagulate).
merrygourmet replied: — March 10th, 2010 @ 2:23 pm
Ooh – I’ll have to try the vinegar next time. I’ve read about that and totally forgot to incorporate it here.
I’ll gladly take pictures for you. I’ll accept payment in the form of food. 😉
merrygourmet replied: — March 12th, 2010 @ 8:38 pm
I may have to take you up on that sometime!
looks so good. I have a funny story. I was trying to make a meal of ramen-type japanese curry noodles into more of a meal for lunch this weekend when I was sick and thought “poached egg!” (I, too, had never poached an egg before. It was a disaster with all the other stuff in the broth, so I quickly stirred it up and turned it into more of an “eggdrop soup”. Funny that I should read this just days after!
Sounds like you improvised nicely, Jen. 🙂
Runny eggs over toast – the best combination! Occasionally I will ask my husband to take pictures of me while I’m cooking (because I don’t have three hands!). Other times I contort in funny angles in order to try and take the photo with my left hand while my right hand is cooking. Not easy!
merrygourmet replied: — March 17th, 2010 @ 8:40 pm
It’s a challenge when you only have two arms. I need to invest in a tripod – that will help, I think. In the meantime, I’m using my husband as the all-purpose helper. 🙂
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