Oatmeal redux

Oatmeal has been touted as a great, healthy food. Heart healthy, full of whole grain goodness, good for cholesterol, etc, etc. It's also really handy as there are a lot of instant varieties so it's the ultimate of quick breakfasts. 

There's only one problem... most of the instants and most oatmeal topping options out there is one flavor of sugar or another. But then, I stumbled on this concept online - savory oatmeal! Of course! Why didn't I think of this before!? The concept is not entirely new. Chinese congee - a rice porridge (made super thick or thin to whatever your tastes) is all savory, topped with dried meat, fish, condiments like salted duck eggs or "thousand year" preserved eggs - the possibilities are vast.  Now, I'm not suggesting using the same congee toppings I'd just mentioned in oatmeal. I don't think they would lend well to the flavor of oats. That being said, there's nothing wrong with experimenting. 

My first savory oatmeal topping combo - sunny side up egg, warmed up sliced turkey breast, scallions, and a touch of soy sauce. It was delish. Next time, I'm going with an over easy or poached egg to get more runny yolk goodness to mix in with the oatmeal. The yolk gives it a really nice creamy consistency and the scallions brightens it up.