Recipes.

Bacon ‘n’ Egg Porridge

By I Quit Sugar: Simplicious


I Quit Sugar - Bacon + Egg Porridge
Photo by: Rob Palmer
  • 2 servings
  • Prep - 5 mins
    Cooking - 15 mins
  • Total - 20 mins
I Quit Sugar - Bacon + Egg Porridge
Photo by: Rob Palmer

A combo of two ultimate breakfasts; porridge and bacon 'n' eggs! We think this one's a winner.  

Servings: 2
Preparation: 5 mins
Cooking: 15 mins

Ingredients

  • 2 teaspoons olive oil or butter.
  • 1 small brown onion, finely diced.
  • 1 cup rolled oats.
  • 3/4 cups chicken stock.
  • 4 rashers bacon, rind removed and fried off.
  • 2 tablespoons cheddar cheese, grated.
  • 2 soft-boiled eggs, halved.
  • Sea salt and freshly ground black pepper, to season.
  • Fennel fronds, to serve (optional).

Directions

1. Heat the oil or butter in a saucepan over medium heat and sauté the onion until translucent (about 3–5 minutes). Add oats, stock and 1 ¼ cups of water. Stir and cook for 6–8 minutes until the liquid has absorbed.

2. Take the porridge off the heat. Stir through half of the bacon and all of the cheese. Divide the porridge between two bowls, top each with egg halves and the remaining bacon. Season both with salt and pepper. Garnish with fennel fronds if you like.


A combo of two ultimate breakfasts; porridge and bacon 'n' eggs! We think this one's a winner.

Ingredients

  • 2 teaspoons olive oil or butter.
  • 1 small brown onion, finely diced.
  • 1 cup rolled oats.
  • 3/4 cups chicken stock.
  • 4 rashers bacon, rind removed and fried off.
  • 2 tablespoons cheddar cheese, grated.
  • 2 soft-boiled eggs, halved.
  • Sea salt and freshly ground black pepper, to season.
  • Fennel fronds, to serve (optional).

Directions

1. Heat the oil or butter in a saucepan over medium heat and sauté the onion until translucent (about 3–5 minutes). Add oats, stock and 1 ¼ cups of water. Stir and cook for 6–8 minutes until the liquid has absorbed.

2. Take the porridge off the heat. Stir through half of the bacon and all of the cheese. Divide the porridge between two bowls, top each with egg halves and the remaining bacon. Season both with salt and pepper. Garnish with fennel fronds if you like.

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