Bacon and Egg Morning “Risotto”


Bacon and Egg Morning “Risotto”

Take the chill off late winter with the whole-grain goodness of oats cooked with bacon and topped with softly scrambled eggs.

Prep Time:
10 min
Cook Time:
20 min


  • 2 cups Quaker® Quick Cook Steel Cut Oats
  • 6 cups sodium-reduced chicken or vegetable stock
  • 6 slices bacon
  • 1 small onion, chopped
  • 6 eggs
  • 2 tablespoons water
  • 1 pinch each salt and freshly ground pepper
  • 1 tablespoon butter
  • 1 tomato, chopped
  • 2 green onions, chopped

How to make it:

  1. In saucepan, bring stock to simmer; keep hot. In separate large saucepan, cook bacon over medium‑high heat for 5 to 7 minutes or until crisp; drain on paper towel. Chop bacon; set aside.
  2. Add onion to bacon grease remaining in saucepan; cook for about 5 minutes or until softened. Add oats; cook, stirring to coat, for 2 minutes.
  3. Pour in stock; cook, stirring, for 6 to 8 minutes or until oats are tender and creamy and most of the liquid is absorbed. Stir in half of the bacon.
  4. Whisk together eggs, water, salt and pepper. In nonstick skillet, heat butter over medium heat; cook eggs, stirring with a spatula to form large soft curds, for about 3 minutes or until desired consistency.
  5. Spoon oatmeal into bowls. Top with eggs; sprinkle with tomato, green onions and remaining bacon.