Bacon, Egg & Oats Recipe
- Cook Time: 40 Minutes
- Yield: 1 Serving
- This savory oatmeal is a great way to get all your breakfast favorites in one bowl. Recipe by Jaymee Sire
Ingredients
- 1 cup McCann’s® Traditional Steel Cut Irish Oatmeal
- 1 cup chicken broth
- 2 cup water
- 4 slice thick cut maple bacon
- 2 eggs
- kosher salt & freshly cracked black pepper, to taste
- snipped chives (optional)
Directions
- Pre-heat oven to 400
degrees. - Combine chicken broth
and water in a medium pot with a pinch of kosher salt and bring to a boil. Add
McCann’s Steel Cut Irish Oatmeal and stir. Reduce heat to low. Simmer uncovered,
stirring occasionally, for 20-30 minutes, or until most of the liquid has been
absorbed and oats are done to your liking. - Place bacon on a
cooling rack set inside a large sheet pan. Cook in the oven for 15-20 minutes,
or until crispy. - Fill a small saucepan
with water and a pinch of kosher salt. Bring to a simmer. Using a fine mesh
sieve set over a bowl, crack one egg into it and allow the thin egg whites to
separate. Gently lower into the simmering water. Repeat with the second egg.
Cook each egg 2-3 minutes, or until the whites are just set. Using a slotted
spoon, carefully remove from water and drain on a paper towel lined plate. - Divide oatmeal into
two bowls. Top with two strips of crispy bacon and a poached egg. Garnish with
fresh snipped chives (if using), and season with salt & pepper.
