We had some friends over for brunch on Sunday. Neither of us wanted to get up early to do a lot of cooking (plus we go to the farmer's market on Sunday mornings), so we went with a very simple menu. I shaped the loaves and let them rise while we were at the market, then baked them as soon as we got home. While the loaves of bread were in the oven, I started the oats:
4 C liquid (milk and water - you can use all one or the other, or a combination of the two)
2 Tbsp butter
1 C steel-cut oats
pinch of salt
Bring the liquid to a gentle boil over medium-high heat. Meanwhile, melt the butter over medium heat and lightly toast the oats for 3-4 minutes. (Be careful not to let them burn - they'll need lots of stirring.) Add the oats to the boiling liquid and stir. Simmer for 25 minutes or until thick, stirring occasionally at first and more often toward the end of the cooking time. Add the salt. Spoon into bowls and serve with peaches and cream on top.Serves 6 as part of a bigger meal, or 4 as the main course
After the oats were happily simmering away on the back burner, we fried up some bacon. When it was done we poured off most of the grease and cooked the eggs in what remained. Not only does the bacon grease make the eggs completely decadent, but the little blackened bits of bacon that end up stuck to them are delicious.