It’s official: Our new favorite way to eat oatmeal moving forward is the savory way! Exhibit A: This oatmeal bowl with chicken (or vegetable) broth, cheese, bacon and a perfectly poached egg. Substitute a fried, scrambled or sliced hard-boiled egg, if desired.
Savory Oatmeal Bowl with Poached Egg
- 1/2 cup old-fashioned rolled oats
- 1 cup low-sodium chicken or vegetable broth
- 1/4 teaspoon garlic powder
- Dash of kosher salt
- 3 tablespoons shredded sharp cheddar
- 1 tablespoon chopped green onions
- 1 slice center-cut bacon, cooked and crumbled
- 5 cherry tomatoes, halved
- 1 tablespoon vinegar
- 1 Eggland’s Best egg
- Dash of freshly ground pepper
Combine oats, broth, garlic powder and salt in a microwave-safe bowl. Microwave on high for 1 1/2 minutes. Stir and microwave on high for an additional 30–60 seconds or until thick, bubbly and most liquid has been absorbed.
While oatmeal cooking in microwave, bring 3 cups of water to a boil over high heat in a small saucepan. Using a whisk, swirl water in a circular motion until a whirlpool forms. Gently crack egg into center of whirlpool. Cook the egg until white is set, about 3 minutes. (Note: Adding a touch of vinegar to the poaching water helps the whites to coagulate when cooking.) Using a slotted spoon, remove egg from pan and place on a plate lined with paper towels.
Remove the oats from the microwave and stir in cheese, tomatoes and 1/2 of the green onions and bacon crumbles. Top with cooked egg. Sprinkle with pepper and remaining green onions and bacon crumbles.
Serves: 1 | Serving Size: 1 bowl
Nutrition (per serving): Calories: 375; Total Fat: 14.8g; Saturated Fat: 5.9g; Monounsaturated Fat: 4.4g; Cholesterol: 204.4mg; Sodium: 741.7mg; Carbohydrate: 35.4g; Dietary Fiber: 6.7g; Sugar: 4.6g; Protein: 21.6g
Nutrition Bonus: Potassium: 396.5mg; Iron: 16.2%; Vitamin A: 29.4%; Vitamin C: 25%; Calcium: 14.3%