Savory Oatmeal
While we all appreciate the familiar and delightful classic oatmeal adorned with brown sugar, cinnamon, and various sweet toppings, your next serving should be a departure from the ordinary—a savory rendition that will captivate your taste buds. This version boasts a luscious creaminess and bold flavors, further enhanced by the addition of a perfectly cooked, softly runny egg. Think of it as the breakfast equivalent of risotto, a concept that can only lead to delicious results.
Ingredients
- 4 slices bacon, cut into 1-inch pieces
- 4 oz. baby bella mushrooms, sliced
- 1 red bell pepper, chopped
- Kosher salt
- Freshly ground black pepper
- 2 c. water
- 1/4 c. milk, any kind
- 1 1/4 c. old fashioned rolled oats
- 3/4 c. shredded cheddar, plus more for serving
- 2 green onions, thinly sliced
- 2 large eggs
Instructions
- In a medium skillet over medium heat, cook bacon until crispy, 10 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Remove all but 1 tablespoon of grease and reserve for later.
- Return skillet over medium heat and add mushrooms and bell peppers. Cook until mushrooms are golden and bell peppers are soft, 5 minutes. Season with salt and pepper. Add to plate with bacon.
- In a small saucepan over medium heat, add water and milk and bring to a boil. Stir in oats and continue to boil until thickened and oats are soft, about 5 minutes. Stir in cheddar and most of the green onions, reserving some for garnish. Season with salt and pepper to taste.
- Return skillet over medium-low heat and add 2 tablespoons of reserved bacon grease. Crack eggs into skillet and cook until whites are just set, but yolks are still runny, 3 to 4 minutes. Carefully tilt pan and spoon grease over eggs to help cook tops. Season with salt and pepper.
- Divide oatmeal between two bowls and top each with an egg, bacon, mushrooms, and peppers. Top with reserved green onions and more cheddar.
Tried this recipe?Let us know how it was!