Bacon & Cheddar Oats With Poached Egg
8 slices bacon, with the fat layer trimmed
½ cup low fat milk
¼ cup water
1 ½ cups chicken stock, chilled, fat layer removed
½ cup Quaker Instant / Quick Cooking Oats
½ cup sharp low fat cheddar cheese, shredded
¼ cup fresh chives, chopped
1 to 2 Tbsps. fresh chives for garnishing
1/8 tsp. salt
1/8 tsp. fresh black pepper
1 cup grape or cherry tomatoes, halved
Cayenne pepper sauce (optional)
1 In a large pan, cook bacon in batches, over medium-high flame, turning frequently, until it browns evenly and is crisp , for about 5 -8 minutes. Set aside on a paper towel.
2 While the bacon is cooking, bring milk, water and stock to a boil in a medium pan over a high flame. Stir in oats, reduce the heat and cook on a simmering flame.
3 Cook oats for about 25-30 minutes, stirring occasionally, until the liquid is absorbed and oats are tender and cooked through.
4 Stir in cheese, chives, salt and pepper for seasoning.
5 Just before serving, crumble bacon and stir it into the oatmeal.
6 Poach a medium sized egg.
7 Top with tomatoes and extra chives and serve with cayenne pepper sauce.