Bacon and Egg Morning “Risotto”

Prep Time:

10 min

Cook Time:

20 min

Servings:

Take the chill off late winter with the whole-grain goodness of oats cooked with bacon and topped with softly scrambled eggs.

Ingredients

6 cups sodium-reduced chicken or vegetable stock
6 slices bacon
1 small onion, chopped
2 cups (500 mL) Quaker^® Quick Cook Steel Cut Oats
6 eggs
2 tablespoons water
1 pinch each salt and freshly ground pepper
1 tablespoon butter
1 tomato, chopped
2 green onions, chopped

How to make it

In saucepan, bring stock to simmer; keep hot. In separate large saucepan, cook bacon over medium-high heat for 5 to 7 minutes or until crisp; drain on paper towel. Chop bacon; set aside.
Add onion to bacon grease remaining in saucepan; cook for about 5 minutes or until softened. Add oats; cook, stirring to coat, for 2 minutes. Pour in stock; cook, stirring, for 6 to 8 minutes or until oats are tender and creamy and most of the liquid is absorbed. Stir in half of the bacon.
Whisk together eggs, water, salt and pepper. In nonstick skillet, heat butter over medium heat; cook eggs, stirring with a spatula to form large soft curds, for about 3 minutes or until desired consistency.
Spoon oatmeal into bowls. Top with eggs; sprinkle with tomato, green onions and remaining bacon.

Featured Recipes

Name: Bacon and Egg Morning “Risotto”
Prep time: 10 min
Cook time: 20 min
Ingredients: 6 cups sodium-reduced chicken or vegetable stock6 slices bacon1 small onion; chopped2 cups (500 mL) Quaker® Quick Cook Steel Cut Oats6 eggs2 tablespoons water1 pinch each salt and freshly ground pepper1 tablespoon butter1 tomato; chopped2 green onions; chopped