I think of porridge as ... Make the oatmeal and eggs: In a 3-quart Dutch oven or heavy-bottomed lidded pot over medium-high heat, heat 1 tablespoon of the oil and melt the butter.

I think of porridge as a cold-weather breakfast food, served in a bowl with a spoon, hot enough to melt a pat of salted ... Get the recipe: Savory Oatmeal With Mushrooms and Eggs Though I recalled ...