Bacon, Egg and Cheese Oatmeal


The classic combination of bacon, eggs and cheese add the perfect savory flavor to your morning bowl of oatmeal. Serve with hot sauce on the side for a spicy kick.

Bacon, Egg and Cheese Oatmeal
Yield: 1 serving

1 cup water
1/2 cup old fashioned oats
Pinch of kosher salt and few grinds black pepper
1/4 cup freshly grated parmesan cheese, plus more for the top
2 slices bacon, cut into 1/4 inch pieces
1 large egg
Sriracha, optional

1) Bring the water to a boil in a small saucepan. Reduce the heat to medium-low and stir in the oats. Cook, stirring frequently, until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, stir in the parmesan cheese, salt and a few grinds of black pepper, cover and rest until the oatmeal thickens slightly, about 2 minutes.

2) As the oatmeal cooks, cook the bacon in a small nonstick skillet over medium-high heat until crisp, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the drippings, and gently crack the egg into the skillet. Fry the egg until the whites are cooked through but the yolk is still runny, about 2 minutes.

3) Scoop the oatmeal into a bowl and top with the chopped bacon. Place the sunny side up egg on top, grate some parmesan cheese on top and drizzle on Sriracha if using. Serve warm.