The Elvis – oatmeal with honey, peanut butter, banana and bacon. YES PLEASE.

If you follow me on Instagram, you’ll know that I’m a bit obsessed with these little shop in the West Village called Oatmeals.  Oatmeals specialized in, you guessed it – pancakes (haha just kidding).  But not just any oatmeal – super crazy delicious concoctions!  We’re talking savory, sweet, cheese, meats, if you dream it, they’ll make it.  I pass by this place quite often, and when I feel like treating myself I will get a “baby bear” sized oatmeal for breakfast (yes, they follow the bear-sized system of ordering).

Oatmeals features steel-cut oats, aka pinhead oats, aka Irish Oats.  I much prefer this variety as I find it somehow heartier – if you have never tried steel-cut oats before, you are missing out!  You can create your own oatmeal masterpiece or order from their pretty extensive menu of sweets and savories.   I usually just order from the menu because I figure they know what they’re doing.  And they do!  Some of my favorites have been:

Dulce de Leche Cheesecake – graham crackers, whipped ricotta, dulce de leche drizzle, cinnamon, brown sugar,  and whipped cream:

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The other day, I was walking around Gramercy with a few eating buddies when we happened upon a quaint and cozy cafe called Pan de Sal.  A quick glimpse through the picture windows revealed brightly colored walls and the thing that was a dealmaker for me – an extensive cupcake and dessert spread!  In the name of research, of course, I had to stop in and see what all this dessert was about….

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Happy Tuesday!  Hope you all enjoyed the long weekend!  As for me, I made a few end-of-summer trips to the beach and just relaxed – wish I could do this more often!  To start the week off, I wanted to share a super simple egg recipe that I make almost every weekend.  It’s based on a recipe in Mark Bittman‘s How to Cook Everything, but you can tweak based on whatever you have in the house.  If you like runny eggs, this dish is for you!

You will need:

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One of the fun things about putting together recipes is that you never know how they’ll turn out. Sometimes they are awesomesauce, other times, not so good. The recipe featured in this post turned out, in my opinion, 50% good. That is, half of the finished product was deelish, and I had to throw the other half out. Intrigued yet?

It all started when I got the grand idea in my head to make toaster pastries (you know, eerily similar to Pop Tarts ) for my coworkers. As with all best-laid plans, something of course had to go awry…

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