Who knew oatmeal can be savory? Make a savory breakfast with McCann’s® Irish Oatmeal™ which is now available on Magic Receipts and you’ll earn 50 SB when you upload your receipt! You’ll need this for the Bacon, Egg & Oats by McCann’s.
Ingredients
- 1 cup McCann’s® Traditional Steel Cut Irish Oatmeal
- 1 cup chicken broth
- 2 cup water
- 4 slice thick cut maple bacon
- 2 eggs
- kosher salt & freshly cracked black pepper, to taste
- snipped chives (optional)
Directions
- Pre-heat oven to 400 degrees.
- Combine chicken broth and water in a medium pot with a pinch of kosher salt and bring to a boil. Add McCann’s Steel Cut Irish Oatmeal and stir. Reduce heat to low. Simmer uncovered, stirring occasionally, for 20-30 minutes, or until most of the liquid has been absorbed and oats are done to your liking.
- Place bacon on a cooling rack set inside a large sheet pan. Cook in the oven for 15-20 minutes, or until crispy.
- Fill a small saucepan with water and a pinch of kosher salt. Bring to a simmer. Using a fine mesh sieve set over a bowl, crack one egg into it and allow the thin egg whites to separate. Gently lower into the simmering water. Repeat with the second egg. Cook each egg 2-3 minutes, or until the whites are just set. Using a slotted spoon, carefully remove from water and drain on a paper towel lined plate.
- Divide oatmeal into two bowls. Top with two strips of crispy bacon and a poached egg. Garnish with
fresh snipped chives (if using), and season with salt & pepper.
