Savory Ranch Oatmeal Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 446
- Total Fat
- 32
- Saturated Fat
- 11
- Carbohydrates
- 24
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 228
- Sodium
- 550
- Total: 25 min
- Active: 25 min
Ingredients
4 slices bacon
2 tablespoons ranch seasoning
1 cup quick-cooking steel-cut oats
1 cup freshly grated dill havarti cheese (about 2 ounces)
1/4 cup sour cream
2 scallions, thinly sliced
4 large eggs
Kosher salt and freshly ground pepper
4 cups baby spinach, roughly chopped
1 cup grape tomatoes, halved
1 ripe avocado, cubed
Hot sauce, for serving
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.