Mushroom + Bacon Oats with Egg
Who knew oats are so damn versatile?! Oats are a perfect pantry food, but oatmeal can get a little…boring lol. So, make a sexy savoury breakfast (or lunch, or dinner) w bacon, eggs, + mushrooms. Seriously, this thing was BOMB.
Ingredients
For The Oats
- 1 tsp Olive Oil
- 1 tsp Grated Ginger
- 1 c Quick Cooking Oats
- 2 c Water or Stock
- Salt + Pepper, to taste
For The Mushrooms
- 1 tbsp Olive Oil
- 2 slices Bacon, sliced
- 1 c Sliced Mushrooms (I used shiitake, but use what you have)
- Salt, to taste
Finish
- 2 Eggs
- Sliced Scallions, to garnish (optional)
Instructions
Cook The Oats
- Heat a teaspoon of oil in a small pot + add the grated ginger. Sauté the ginger for 30 seconds and add the oats. Stir for a few seconds and add the water, salt and pepper. Mix together and bring to a quick boil, then simmer for 3-4 minutes, by which time the mixture would have thickened up into a porridge-like consistency and the oats will be cooked. Adjust the consistency by adding more water if required.
Cook The Mushrooms
- In a non-stick pan, heat the olive oil over medium-high heat. Add the bacon + mushrooms and cook for a 5-6 minutes till bacon is crispy + mushrooms are golden brown. Sprinkle with a pinch of salt.
Finish
- Cook the eggs however you want (I did sunny side up but hell, even scrambled is perfect). To serve, scoop the oats into bowls. Top with the bacon + mushrooms + egg, then sprinkle with scallions (optional). For additional flavour, feel free to give the bowl a dash of soy sauce, or a sprinkle of grated cheese, etc.