Bacon, Egg And Mushroom Oatmeal Recipe

INGREDIENTS

1 tablespoon olive oil
3 slices bacon, cut into small pieces
4 ounces cremini mushrooms, chopped
1 cup 1 % milk
2 cups water
1/2 cup Quaker steel cut oats
1 cup sharp white cheddar, grated
Small pinch of salt
1 large egg
White vinegar

DIRECTIONS

1. To a large sauté add the olive oil over medium heat.
2. Sauté the bacon until browned and crispy. Set aside on a paper towel.
3. To the same pan, add the mushrooms and cook until browned. Set aside.
4. To a medium saucepan bring the milk and water to a boil.
5. Stir in the oats and reduce the heat to low.
6. Simmer uncovered over low heat, stirring occasionally for 25-30 minutes.
7. 10 minutes before the oats are done, fill a small saucepan 1/3 full with water and add a splash of distilled vinegar.
8. Heat over medium low heat until you start to see small bubbles, do not allow to simmer or boil.
9. Crack the egg into a small bowl.
10. Stir the water with a spoon so the water is moving in a circular motion.
11. Add the egg carefully to the center of the water.
12. Cook the egg for about 3 minutes.
13. Remove using a slotted spoon and carefully place onto a cloth to drain excess water.
14. When the desired consistency is achieved, stir in the cheddar cheese and mushrooms.
15. Taste for seasoning, add salt if needed.
16. Serve the oats in a bowl and top with the poached egg and crispy bacon.

Source : Culinary Ginger

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