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Bacon, Egg & Oats

Bacon, Egg & Oats

Bacon, Egg & Oats

  • Cook Time: 40 Minutes
  • Yield: 1 Serving

This savory oatmeal is a great way to get all your breakfast favorites in one bowl. Recipe by Jaymee Sire



  1. Pre-heat oven to 400 degrees.

  2. 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.

  3. Place bacon on a cooling rack set inside a large sheet pan. Cook in the oven for 15-20 minutes, or until crispy.

  4. 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.

  5. 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.