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.