Brulee photo

Come on, you know it’s true: breakfast gets the shaft. We direct much psychic and physical energy toward dinner (the accepted de facto dining ritual, portrayed by conventional wisdom as the ideal time to dissect the day over protein, a starch, and a vegetable). But in the thick of the morning rush, we often treat breakfast as a mere nutritional necessity.

Elevating breakfast doesn’t have to be complicated or time-consuming. A current favorite in our house is
my “oatmeal brûlée”: After cooking your oatmeal, add a pinch of salt, a swirl of honey or syrup, and some
nuts or raisins, if your kids like them. Then pour it into a ramekin, top it with a thin layer of sugar (about
1/ 8 inch thick), and finish it under the broiler until it’s brown and bubbling vigorously (two to three minutes)
for a sweet, crunchy effect kids dig, and dig into, big time. It’s high in fiber and protein, and it’s filling, too.

Best of all, it’s highly dramatic.

Rob Rosenthal is Short Order Dad.


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One Comment


  1. Posted by: Mary Beth

    Thank you for this. I’m totally trying this in the morning. It looks delicious!

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