Name: My Savoury Breakfast Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 4 rashers streaky bacon; 2 x large free-range eggs; 2 tsp chilli oil; 2 leaves curly kale, stem removes and leaves roughly torn; 1 cup Uncle Tobys traditional rolled oats; 500ml chicken stock; 20g salted butter; 2 spring onions, finely sliced; 1 tbs salted, roasted peanuts, roughly chopped

My Savoury Breakfast Bowl

Bacon, eggs, oats, kale - who would have thought, but for me this really works. I love the mix of textures, plus, this is my idea of a post workout weekend number!

Serves

Prep

5 mins

Cook

10 mins

Total

15 mins

Difficulty

Easy

Method

Heat a large frying pan over medium heat and add bacon, slowly increasing heat as fat begins to render. Cook for 3–4 minutes on each side until crisp. Push bacon to the side of the pan and then crack in the eggs.
Spoon the chilli oil around the edges of the eggs and cook for 3–5 minutes until eggs are crisp on the edges, the whites have set but the yolks are still soft. Scatter the kale around the pan and allow to crisp up on the edges in the last minute of the eggs cooking. Set the pan aside for serving.
Add oats, stock and butter to a medium saucepan over low–medium heat. Cook, stirring for 5 minutes, or until the oats are tender, but still have a little texture. Add additional water if needed to keep the oats quite loose and not gluggy.
Divide the oats between two serving bowls. Top with the fried bacon, egg and kale, spring onions and the roasted peanuts. Serve with a drizzle of chilli oil and a seasoning of sea salt flakes and pepper.