kosher salt & freshly cracked black pepper, to taste
snipped chives (optional)
Pre-heat oven to 400
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.