Breakfast of champions: CHOCOLATE OATMEAL and Nutmeg Duck Eggs

Wheaties ain’t got nothin’ on this.

Especially if it is hard for you to digest wheaties and dairy.  Then flaky cereal really isn’t the breakfast of choice.

This chocolate oatmeal contains neither!  Nor does the scrambled duck egg.  Ahhhh, this breakfast had its way with my heart, this morning.  There is nothing like chocolate in the a.m. to wake you up!

<–it’s like stirring bliss.

And I needed waking up this morning.  With a nice flush on my cheeks, an ache all over my body, and the beginning of what seems to be the flu, the thought of starting my work week (meaning working the line in a high-volume kitchen until 11 p.m. for the next 4 days straight) was, well, a bit miserable.

Sometimes a spoon full of sugar doesn’t make the medicine go down… or at least not for Bubble Children.

That’s why this chocolate oatmeal is super simple:

Chocolate powder+agave nectar+cinnamon+gluten-free oats+banana=delicious

And nutmeg in rich, creamy duck eggs is somethin’ else.

 Chocolate Oatmeal and Nutmeg Duck Eggs

1 cup gluten-free oats

2 cups water

2 tbs. unsweetened cocoa powder

1 1/2 tbs. agave nectar

1/8 tsp. sea salt

2 large bananas

1/2 tsp. ground cinnamon

For the duck eggs:

6 duck eggs (can use 8 regular eggs, if duck eggs are not available)

1/4 tsp. sea salt

1/8 tsp. black pepper

1/8 tsp. ground nutmeg

1 tbs. olive oil

Serves 3-4 (depending upon appetite)

Preparation time: 

Cook time: 15 minutes

  1. Bring water to boil in a medium pot.  Add cocoa powder, agave nectar, sea salt, and whisk until combined over medium heat (about 1-2 minutes).  Stir in gluten-free oats with a wooden spoon, cover, and reduce heat to low.  Cook covered for 10 minutes.
  2. Meanwhile, prepare your duck eggs.  In a bowl, whisk together duck eggs, sea salt, pepper, and nutmeg.
  3. After 10 minutes, uncover, give it a stir, and continue to cook, stirring occasionally, for the next 5 minutes.
  4. Now is a good time to start cooking your duck eggs: Heat olive oil over medium heat (no higher) in a large saucepan.  Once oil is hot, but nor burning, pour egg batter in pan.  Stir the pan every minute, or so, to make sure it all gets cooked and scrambled.  Add salt to taste, if needed.
  5. Remove both the oats and eggs from heat.  Quickly, slice the bananas into the oatmeal, and stir well with a spoon, to break up the bananas a bit.
  6. Serve up the oatmeal in little bowls, and divvy up those eggs right alongside them.

Good morning!

…now off to work.


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Filed under dairy bubble, gluten bubble, nut bubble, recipes

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