On Sweet and Savory Breakfasts

Two breakfasts, one pot, and a pan - if you want.  

My husband is a diner person - they’re extremely comforting to him. And, because of this, we are a diner family - especially for breakfast. I always order a savory breakfast, but crave a bite or two of something sweet to round out my meal. This tends to work out well at diners, as I'll borrow a nibble of my daughter's syrup drenched pancakes. But, at home, there is simply no world in which I can make two different hot breakfasts. So, this is what I do to satiate my 4 year old’s sweet tooth, while scratching my itch for something more savory. 

It starts with a big pot of oatmeal - enough for several servings.

When I start the oatmeal, I also heat up my trusty cast iron skillet. When it's hot, I melt a tab of butter, grab two eggs, and fry them on one side. When I flip the eggs, I also remove the pan from the heat and let the whites set while I prepare the rest of my meal. 

When the oatmeal is done but on the runnier side, I remove my portion to a separate bowl. To the oatmeal that's still in the pot, I add half of a smashed banana, some frozen raspberries (frozen fruit is your friend!), a little cinnamon, and a splash of vanilla, then it all together with a wooden spoon or spatula. When everything is warmed through and combined, I dish the sweet oatmeal into bowls, then top with a dollop of greek yogurt, or your new bestie - cottage cheese - for some extra protein.

For my half, I go to the fridge and grab some store bought kimchi, half an avocado, a green onion, some toasted sesame seeds, some soy sauce, some toasted sesame oil, and a little hot sauce or chile crisp if I’m feeling spicy. Though this may seem like too many toppings, 1. that’s how we roll, and 2. you likely have most of these items in your fridge and pantry. Finally, I slide the eggs (which hopefully still have a runny yoke!) onto the oatmeal, then top with all the fixings. 

Voila - filling, warm hearty breakfasts that my entire family wants to eat!