Put a whole new spin on your bowl of oatmeal. Instead of going sweet, go savory. It’s a comforting dish that takes less than 15 minutes to make and is a great source of whole grains and protein.
Oatmeal is similar to typically savory dishes like risotto and polenta, so why do I always make it on the sweet side? It really just never occurred to me to make it savory; but when you think about it, it’s the perfect neutral porridgey canvas for veggies and protein.
In this instance, I decided to still maintain a breakfasty feel by topping it with bacon and egg, however, the sky is the limit. You can take this basic recipe anywhere you want by adding in other ingredients like sautéed greens, grated cheese, fresh herbs, or other fun spices.
I made the oatmeal on the stove, but you could make this recipe even easier and quicker by making the oatmeal in the microwave instead. Now, on more than one occasion when microwaving oatmeal, I’ve had a total oat lava flow where it bubbles over the sides of the bowl, making a complete mess! So, I offer a few tips if you choose the microwave method:
- Choose a deeper bowl so the oats and water fill it just a tad over halfway full.
- Stop and stir after every minute of cooking time. This helps avoid said oat overflow scenario. It should take a total of 2-3 minutes to cook.
Whether you’re making oatmeal for breakfast or as a quick weeknight dinner, I highly recommend venturing out of the sweet flavor zone. Savory is where it’s at.
Savory Oatmeal with Poached Egg + Bacon
Ingredients
- 1 cup water
- 1/2 cup thick rolled oats
- 1 egg
- 1 strip bacon
- Salt and pepper to taste
- 1 dash hot sauce optional
Instructions
- Place the strip of bacon on a plate between two pieces of paper towel. Microwave on high for 2 minutes. Set aside.
- In a small saucepan over medium heat bring the water to a simmer. Add the oats and turn the heat down, stirring continuously. Cook for 6-8 minutes or until the liquid is fully absorbed and the oats are soft. Transfer oats into a bowl.
- Poach the egg by filling a small saucepan halfway with water. Bring to a simmer. Carefully crack the egg into the water. Cover and turn off the heat. Let cook approximately 3-4 minutes, until the whites are set but the yolks are still runny.
- Using a slotted spoon transfer the poached egg to the top of the oats. Crumble the piece of bacon on top, season with salt and black pepper to taste, and add a dash of hot sauce if desired. Serve immediately.
Photos by Renato Ghio