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Savory Bacon Steel Cut Oats Topped with Baked Eggs

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I love a bowl of oatmeal with cinnamon, greek yogurt and fresh fruit but it can get a little redundant and I found myself wanting a more savory option. The beauty of this dish is that it’s easy, satisfying and feels absolutely decadent. For an always busy mother and wife, there is no more delightful breakfast for me that gives me the fuel to power through my morning.

Further Food Commentary:

Think you’re not a breakfast person, or that you don’t like oatmeal? These savory oats with eggs, bacon and herbs – as flavorful as they are rich in health benefits – just might change your mind. Even better, they can be enjoyed at any meal of the day!

Steel-cut oats provide a fiber-rich, whole grain base (5 grams/serving), plus a respectable amount of protein (7 g/serving). Add to that the nearly 16 g of protein from the eggs and bacon, this bowl is both filling and gives your body the fuel it needs to keep energized for hours.

Notes: Limit sodium with a low-sodium-added variety of bacon. If you’re watching cholesterol and/or fat levels, stick with 1 whole egg + 1 egg white, a half to 1 slice of bacon, and try a squeeze of fresh lemon juice or zest over top with the herbs instead of oil. Ensure your oats are certified GF if you have gluten intolerance or sensitivity.

By Heather Goesch, MPH, RDN, LDN
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Savory Bacon Steel Cut Oats Topped with Baked Eggs

Stars ( Reviews)

  • Prep Time:5 mins
  • Cook Time:30 mins
  • Servings: 2

Ingredients

1/2 cup gluten-free steel cut oats
1 1/2 cups water
4 large pasture-raised eggs

3 slices of nitrate-free bacon

High quality extra virgin olive oil (for drizzling)
Sea salt and black pepper

Fresh herbs (I usually opt for basil and parsley)

Instructions

  1. Preheat oven to 400 degrees.
  2. Butter or oil two ramekins on sides and bottom.
  3. Crack two eggs into each ramekin and place ramekins in a baking dish with just enough water to be about 2/3 of the way up the side of the ramekins.
  4. Season eggs with a light sprinkling of salt and pepper and place pan in oven. Eggs should take about 15-20 minutes to bake depending on yolk preferences.
  5. While eggs are cooking, start oatmeal by combining  oats and water in a saucepan over medium-low heat. Stir consistently to prevent any scorching.
  6. In a separate pan, cook the 3 strips of bacon* until crispy, then remove from the pan and set aside on some paper towels to drain. When cooled, chop into small pieces.
  7. To assemble bowl, ladled in oatmeal, then slide eggs out of the ramekin (2 eggs per bowl), using a butter knife to loosen edges if needed. Garnish with a slight drizzle of extra virgin olive oil over the top of the dish, half of the chopped bacon per bowl, a generous sprinkling of fresh chopped herbs and a pinch of sea salt and pepper.

 

*For this recipe, crispier bacon adds a nice element of texture to the oatmeal.

Preheat oven to 400 degrees. Butter or oil two ramekins on sides and bottom. Crack two eggs into each ramekin and place ramekins in a baking dish with just enough water to be about 2/3 of the way up the side of the ramekins. Season eggs with a light sprinkling of salt and pepper and place pan in oven. Eggs should take about 15-20 minutes to bake depending on yolk preferences. While eggs are cooking, start oatmeal by combining  oats and water in a saucepan over medium-low heat. Stir consistently to prevent any scorching. In a separate pan, cook the 3 strips of bacon* until crispy, then remove from the pan and set aside on some paper towels to drain. When cooled, chop into small pieces. To assemble bowl, ladled in oatmeal, then slide eggs out of the ramekin (2 eggs per bowl), using a butter knife to loosen edges if needed. Garnish with a slight drizzle of extra virgin olive oil over the top of the dish, half of the chopped bacon per bowl, a generous sprinkling of fresh chopped herbs and a pinch of sea salt and pepper.   *For this recipe, crispier bacon adds a nice element of texture to the oatmeal.

Nutrition Information

Per Serving:  Calories: 442; Total Fat: 22g; Saturated Fat: 5g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 3g; Cholesterol: 431mg; Sodium: 305mg; Potassium: 292mg; Carbohydrate: 30g; Fiber: 5g; Sugar: 1g; Protein: 23g
Nutrition Bonus:    Iron: 22%; Vit A: 10%

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