FRIED OATMEAL with MAPLE VANILLA CREAM & LEMON CURD

My fried oatmeal takes classic oats and turns them into something special. Cooked oatmeal is chilled and cut into thick squares, then pan fried in butter until golden and crispy on the outside while staying soft inside. It is simple, comforting, and perfect for a plated breakfast or brunch.

Each square gets a generous dollop of whipped vanilla maple cream that oozes into the warm oats, and topped with a spoonful of lemon curd for a little pop of tart brightness. It is sweet, buttery, and just tangy enough to keep you going back for another bite…or two…or three.

You can make this an even easier breakfast by using store bought lemon curd.

INGREDIENTS

Lemon Curd (or you can use store bought)

1 cup sugar

2 eggs

5 egg yolks

Zest and juice of 5 lemons

1/2 pound cold butter, cubed

Maple Vanilla Cream

1 tablespoon vanilla

1/4 cup maple syrup

1 litre whipping cream

Oatmeal Squares

2 tablespoons salt

1/4 cup brown sugar

4 cups rolled oats

3 tablespoons butter

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup raspberries or blueberries

Vanilla Bean Ice Cream

DIRECTIONS

1. Whisk sugar, eggs, egg yolks, lemon zest, and lemon juice over a double boiler until thick and ribboned. Gradually whisk in cold butter until smooth and glossy. Refrigerate until set.

2. Whip heavy cream, maple syrup, and vanilla until soft peaks form. Cover and refrigerate until ready to use.

3. Bring 1 litre of water and salt to a boil. Stir in brown sugar, oats, butter, nutmeg, and cinnamon. Reduce heat and simmer until oats are tender, about 7 to 10 minutes. Fold in berries or raisins.

4. Spread oatmeal into a parchment lined or buttered 6 x 9 inch pan. Cool completely, then cut into eight squares.

5. Fry oatmeal squares in butter in a non stick pan until golden on both sides. Finish each square with a drizzle of maple syrup, maple vanilla cream, and a spoonful of lemon curd, a scoop of vanilla ice cream and more fresh berries. Serve warm.