Steel-Cut Oats with Dukkah

Ceci ce n’est pas une poste.  This is not a post–it’s a reminder of what you can do with dukkah.  In this case, breakfast: steel-cut oats with Greek yogurt, diced beets, a soft-boiled egg and dukkah.  If I’d  had leftover roasted carrots, or a little braised fennel, or some kale… well, you get the picture.  You get a whole grain and a vegetable with some protein under your belt and you haven’t even left the house yet. 
Don’t bother clicking on the MORE link.  There is no more.  This is it. 
Ken
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13 thoughts

    • Hi, Dorothy–One of the virtues of having an interesting staple like dukkah is the ability to throw something interesting together when you don’t have a lot of time. Thanks for stopping by. Ken

  1. I recall being at a dinner at Rialto a few years ago, and Gordon Hammersley making some comment about Jody putting dukkah on EVERYTHING!! But it makes just about everything better :) Alas, no dukkah in my bare cupboard, but I may do the steel-cut oats with a poached egg for my pre-ride breakfast.

  2. Pingback: Quickie: Before and After « Enter, Fitness!

    • We eat more steel-cut oats–often with an egg on top– for breakfast than anything else. Some day we’ll do a post that is nothing but photographs of all the ways we enjoy. I’m glad you liked it. Ken

  3. I thought I was crazy for having my oats with eggs! Nice to know I have company. I usually also have some coldpressed oil ontop. Jujube-dates (red dried chinese dates) are really tasty with oats as well, they have a nice spicy “rasin”-like taste, but more spongy and foody (although I don’t know how to get my hands on new ones when I’ve eaten up the ones at home! Another trip to China, perhaps, so I can by more jujube dates).

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