Wonderful oatmeal

In China and Japan, a bowl of hot soy milk or light broth with noodles or rice is served for breakfast. A European breakfast often consists of sliced cheese or cold meats along with local bread and coffee or tea.

The French, for example, start the day with coffee and perhaps a croissant or pastry. And while the French don’t eat eggs for breakfast, eggs are often part of any other meal during the day or evening. Here in the United States, of course, all coffee shops or diners offer eggs as the star performers for breakfast.

According to nutritionists and doctors, breakfast is the most important meal of the day. Why not establish the healthy habit of eating breakfast every day? If eggs in the morning seem unappealing, serve them for supper and start off the day with a bowl of cereal topped with yogurt and fruit and nuts for breakfast.

Toasting dry rolled oats adds a rich, almost nutty flavor to oatmeal, cookies and breads. (There’s no need to change the recipe.) For this week’s recipe, adding a cinnamon stick and raisins to hot oatmeal eliminates the need for sugar. If you don’t use raisins, top the cereal with fresh fruit and a spoonful of maple syrup or agave nectar.

Oeufs en cocotte are fantastic for breakfast, whether it’s for one person or a group of people. This basic recipe is very simple, one or two eggs per person per ramekin. The variations are limited only by what you have on hand to flavor or season the eggs. Let your imagination be your guide.

Caramelizing gives fennel a sweet, rich flavor, while adding red pepper flakes to an omelet balances out the fennel’s sweetness. I like to make this omelet for a crowd on the weekend, but if the vegetables are already cooked, you can make it on a workday. Just place the omelet in the oven and when you hop out of the shower, breakfast will be ready! Bon healthy appetit!

Master Recipe 
for Toasted Oatmeal

(Yields 6 to 8 cups) 6 to 8 cups old-fashioned rolled oatsTo prepare:

Preheat the oven to 350. Line two baking sheets with parchment paper.

Scatter the oats in a shallow layer on the baking sheets. Bake for 10 minutes, remove the pans, and stir the oatmeal with a wooden spoon to ensure even toasting.

Return the pans to the oven and bake until the oats are aromatic (nutty smell) and light brown on the edges, about 15 minutes longer.

Cool completely before storing the cereal in airtight containers at room temperature. Keeps on the shelf for up to six months.

Breakfast Oatmeal 
with Raisins & Almonds

(Serves 3 to 4)1 cup toasted oatsAbout 3 cups boiling water1/2 teaspoon sea salt1 stick cinnamon1/2 cup raisins (cranberries, apricots, or your favorite dry fruits)1 teaspoon pure vanilla extract3 to 4 tablespoons non-fat plain yogurt, soy or skim milk, or half and half 5 to 7 roasted almonds or walnuts per servingTo prepare:

Bring the water to a rolling boil in a large saucepan with lid over high heat. Add salt and then pour in the rolled oats, stirring constantly to ensure there are no lumps, about 1 minute.

Add cinnamon and raisins, lower the heat and simmer until the cereal is thick and creamy, about 10 to 15 minutes. Stir the vanilla into the cereal at the end.

The amount of cooking time depends on how creamy you like your cereal. If you prefer your oats

al dente

, cook it less time.

Transfer the cereal into warm bowls, top with yogurt, soy or regular milk to taste and scatter nuts on top; serve at once.

Oeufs en Cocotte

(Eggs baked in ramekins)

(Serves 2)Basic recipe:About 1/2 teaspoon unsalted butter or extra virgin olive oil1 to 2 eggs per person2 teaspoons milk or creamSea salt and freshly ground black pepper to taste 2 ceramic ramekins or custard cupsTo prepare:

Preheat the oven to 375. Fill a skillet or stovetop proof baking dish with about three-quarters of an inch of hot water and simmer. Set the ramekins in the water.

Dot the bottom of each ramekin with butter or olive oil; add a splash of cream or milk. Add the egg or eggs and when the eggs begin to coagulate, dot the top with butter, salt, pepper and a splash more cream.

Place the skillet with ramekins in the oven and bake about 7 to 8 minutes or until the eggs are set but not hard. Let stand in the water for a minute or two. Remove the ramekins with slotted spoon and set each one on a plate. Serve at once with toasted whole grain bread.

Variations:

A. Sprinkle chopped fresh herbs on the bottom of each ramekin and then again on top of the eggs.

B. Substitute tomato sauce for the milk or cream and sprinkle with chopped chives and freshly grated Parmesan cheese on top.

C. Spoon sautéed mushrooms or bell peppers in the bottom of each ramekin and sprinkle chopped fresh parsley or basil on top.

D. Place a slice of cooked bacon around the edge or Canadian bacon on the bottom of each ramekin and sprinkle snipped chives on top of the eggs.

Caramelized Fennel, 
Scallions and Fingerling 
Potato Baked Omelet

(Serves 4)1 small head fennel trimmed and cut into thin slices1 clove garlic, minced1 to 2 tablespoons extra virgin olive oil1 to 2 tablespoons aged balsamic vinegarSea salt and freshly ground black pepper to taste3 to 4 fingerling potatoes per person, scrubbed and sliced1 to 2 tablespoons extra virgin olive oil (or unsalted butter)1 bunch scallions, chopped1 bell pepper, seeded and dicedAbout 2 to 3 tablespoons chopped fresh flat leaf parsleyPinch or two red pepper flakes6 eggs1/3 cup sour cream1 to 2 tablespoons unsalted butterOptional: 1/3 cup freshly grated Parmesan cheeseTo prepare:

Preheat the oven to 400. Line a baking sheet with aluminum foil and parchment paper.

Drizzle olive oil on the paper, then scatter the fennel in a single layer on the pan. Scatter garlic on top and then drizzle balsamic vinegar and olive oil and sprinkle salt and pepper over the whole affair.

Bake, stirring every now and then to facilitate the process, until the fennel is light brown and the edges are caramelized, about 15 to 20 minutes. Remove from the oven and set aside.

Meanwhile, in a saucepan filled with salted water over high heat, add the sliced potatoes and cook until they are tender but still firm. The cooking time will depend on the thickness of the potatoes.

Drain off the water and set potatoes aside.

Coat with olive oil the bottom of a heavy cast iron or ovenproof skillet over medium high heat, and sauté the scallions and bell pepper together until they are tender.

Add cooked potatoes, parsley, and red pepper flakes along with a bit more oil if necessary and sauté briefly.

Toss fennel and potato mixture together, taste and correct the seasoning with salt and pepper and let come to room temperature. Do not wash the skillet. Can be done ahead.

To bake and serve:

Add butter to the skillet and set in the oven to melt. Meanwhile, whisk the eggs together until they are frothy, add sour cream, plus additional salt and pepper to taste, and blend well.

Stir the vegetables into the eggs to mix. Pour the mixture into the hot skillet, sprinkle with cheese if using and set the skillet in the oven.

Reduce the temperature to 350 and bake until the eggs are light brown on top and firm to the touch, about 15 minutes. Cut into wedges and serve at once.