When it comes to breakfast, are you a sweet or a savory person?
If you said savory, when was the last time you tucked into a big bowl of oatmeal? Most people associate oatmeal with sweet tastes – brown sugar, honey, maple syrup, fruit – but what if we asked you to think outside the box? Or the bowl, if you will.
Picture this – hot, creamy oatmeal with melted, gooey cheese and salty, smoky thick cut bacon. Yes, bacon.
This recipe required extensive testing. Not because we couldn’t get it right. Oh, no. We nailed it on the first try. We just had to keep making it. And making it. It’s that good.
The savory-types amongst us were profoundly satisfied, and the rest had to do some major soul-searching. On the days we made this one, we were all in Camp Savory.
The thick-cut bacon was deliciously smoky and struck a perfect balance between crispy and chewy. The scallions add a mild onion flavor, a perfect complement to the cheese and bacon. For those that like things a little spicy, adding a splash of hot sauce will hit the spot.
Our advice is to save this one for the weekend. It’s a one-pot dish that goes together quickly, but once you sit down with a bowlful, you’re going to want to take just a little extra time to savor it. Trust us. And what could be better than the smell of frying bacon on a Saturday morning?
To take it to the next level, top your bowl of oatmeal with a perfectly fried egg. It’s about time these breakfast mainstays got to know each other. Adding an egg is going to give you an extra 6 grams of protein, but even if you leave it off, you are still getting a powerhouse of a breakfast.
Oats, bacon and cheese – this is exactly what you need to get you through woodchopping or wood shopping or however you plan to spend your Saturday.
Try it, and then come back and answer the question again. When it comes to breakfast, are you a sweet or a savory person?
Avoine au bacon et cheddar
Ingrédients
- 4 de bacon lanières, en dés
- 4 oignons verts tranchés
- 1 tasse d'avoine rapide (250 ml)
- 2 tasses d'eau (500 ml)
- de sel pincée
- 1/2 tasse de cheddar râpé, divisé (125 ml)
- poivre noir au goût
- 2 œufs facultatif
Instructions
- Dans une casserole moyenne, faire sauter le bacon à feu moyen-vif jusqu'à ce qu'il soit croustillant. Transférer dans une assiette tapissée de papier absorbant pour égoutter.
- Retirer le gras de bacon de la poêle, ne laissant qu'une fine couche pour y faire sauter les oignons. Faire sauter uniquement les parties blanches des oignons pendant 30 secondes. (Conservez les parties vertes pour la garniture.)
- Ajouter l'avoine et faire sauter avec les oignons pendant environ une minute, en remuant constamment. L'avoine absorbera la graisse de bacon restante. Ajouter de l'eau et une généreuse pincée de sel et porter à ébullition.
- Réduire le feu à moyen-doux et cuire, en remuant de temps à autre, pendant 5 minutes. Ajuster l'assaisonnement et ajouter du poivre au goût. Incorporer le bacon cuit et la majeure partie du fromage.
- Répartir l'avoine dans deux bols. Garnir chaque portion du reste du fromage et des oignons verts réservés.
- Niveau suivant - garnissez chaque portion d'un œuf au plat.