MY SAVOURY BREAKFAST BOWL
RECIPE DEVELOPED FOR UNCLE TOBYS
Serves: 2
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients
4 rashers streaky bacon
2 x large free-range eggs
2 teaspoons 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 tablespoons salted, roasted peanuts, roughly chopped
Sea salt
Freshly ground black pepper
Method
1. 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 crispy. 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 crispy 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.
2. 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.
3. 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 chili oil and a seasoning of sea salt flakes and pepper.