Since we have been cutting down on our sugar intake I’ve been on the lookout for more savory things. When I first saw this recipe for Bacon “N” Egg oatmeal in the “I Quit Sugar Cookbook” I immediately bookmarked the page and set it aside. Last Sunday after a strenuous hike, we were starving and pondering breakfast. I remembered this recipe. We stopped for the bacon on the way home and ended up purchasing a center-cut brand with very little fat. In the original recipe Sarah Wilson, the author recommends other grains as well; like buckwheat or quinoa.
This dish is not too complicated, full of flavor and will definitely stick to your ribs. First a onion and fresh garlic were sautéed; then water and oats were added and cooked on the stove-top until the liquid evaporated. Cheddar cheese was added; then pieces of the bacon. Our brunch was served with a soft boiled egg on top. It was just what the doctor ordered. What was surprising was that all these flavors worked so wonderfully together with oatmeal of all things. Will be making this again and again.
Serves: two to three
2 teaspoons olive oil
1 small onion (diced)
1 cup rolled oats
2 cups water
4 slices of cooked bacon (chopped)
3 soft-boiled eggs
Thyme, basil or herb of your choice
Heat the oil in a medium-sized pot or saucepan over medium heat; sauté the onion and garlic about 10 minutes or so until translucent. Add oatmeal and water, and stir occasionally until the liquid has evaporated about 10 minutes.
Take the pot off the heat and set aside. Add cheese. Then dished out into serving bowls, add bacon, herbs and then top with egg. Enjoy!
This recipe has been slightly adapted from "The I Quit Sugar Cookbook" by Sarah Wilson.