This oat dish is similar to creamy polenta. Bacon adds smokiness, onion deepens the flavor, adding both a touch of natural sweetness as well as savory notes, and sharp cheddar adds complexity. A fried egg with runny yolk is the perfect topper.
1 tablespoon olive oil
2 slices bacon, diced
1/2 small onion, diced
1/3 cup rolled oats
2/3 cup water
1 pinch sea salt
1 pinch black pepper, plus more to taste
50g cheddar, diced
1 fried egg
Heat oil in a small saucepan over medium heat. Add bacon and cook until crisp, about 2 to 3 minutes, stirring occasionally. Transfer bacon to a small bowl and set aside.
Add onion to oil and cook, stirring occasionally, until softened and just starting to turn brown, about 3 minutes. Stir in oats, water, salt, and pepper. Bring to a boil, then turn heat to low and simmer until oats are tender, about 5 minutes. Turn off heat and stir in bacon and cheese. Transfer to a bowl and top with fried egg and more black pepper, if desired.
