Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Savory Ranch Oatmeal Bowls
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 446
- Total Fat
- 32 g
- Saturated Fat
- 11 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 228 mg
- Sodium
- 550 mg
Ranch dressing made its way into American kitchens in the 1950s, and we’ve been obsessed with the tangy, herby flavor ever since. The powdered form, made with dried buttermilk, has been revolutionary. We can now sprinkle ranch on anything: french fries, salads, pasta, pizza, popcorn, you name it. Try some in this savory oatmeal.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 446
- Total Fat
- 32 g
- Saturated Fat
- 11 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 228 mg
- Sodium
- 550 mg
Ingredients
Directions
- Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 4 to 5 minutes. Drain on paper towels and set aside. Pour out all but a thin layer of bacon drippings; reserve the pan for cooking the eggs.
- Whisk 3 cups water and the ranch seasoning in a medium saucepan and bring to a simmer over low heat. Stir in the oats and simmer until tender but still a little chewy, about 6 minutes. Stir in the cheese, sour cream and scallions until the cheese is melted. Remove from the heat, cover and keep warm.
- Heat the reserved skillet over medium heat. Crack in the eggs and season with salt and pepper. Cook until the whites are set but the yolks are still runny, 2 to 3 minutes.
- Divide the oatmeal among 4 shallow bowls. Mound the spinach in the center and top with a fried egg to wilt the spinach slightly. Break the bacon slices in half and add to the bowls along with the tomatoes, avocado and a dash of hot sauce. Season with pepper.
