"Bacon" 'n' Eggs Oatmeal

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• Step 1

  Pre-heat the oven to 375˚F (190˚C).
  Clean the chicken skin by scraping as much fat as possible off of the inner side of the skin with a knife. Line a baking sheet with parchment paper and lay the skin onto the parchment, stretching it as flat as it will go.

• 

  Step 2

  Season the skins with paprika and fresh black pepper. Lay another piece of parchment paper on top of the skin and top with another baking sheet.

• Step 3

  Roast in the oven until golden brown and crispy. This will take between 35-45 minutes. Rotate the pan half way through the cooking time.

• 

  Step 4

  Once the skin is cool enough to handle, brush each piece with a light coating of sorghum and sprinkle with a generous amount of smoked sea salt.

• Step 5

  To make the oatmeal, bring the water, milk, sage, garlic, a pinch of salt and fresh pepper to a boil in a sauce pot with tight fitting lid.

• Step 6

  Once it comes to a boil, stir in the oats, turn the heat down to low, cover and simmer for 30 minutes, stirring occasionally, until the oats are cooked through and creamy.

• 

  Step 7

  Remove the sage and whatever large pieces of garlic you can find. Stir in the cheddar, salt and fresh black pepper. Taste and adjust the seasoning accordingly.

• 

  Step 8

  Plate the oatmeal on the serving dishes. Place the poached egg on top of the oatmeal and lay a piece of “bacon” on top. Drizzle the oatmeal with olive oil and white balsamic vinegar. Season with black pepper and a bit of finely shredded cheddar. Enjoy!

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Tahleena S. · Perth, Western Australia, AU 30th June 2015

interesting - i hadn't thought about cooking oatmeal like polenta!

will have to give it a go - perhaps this will prove to be the golden recipe that gets me liking oatmeal!

thanks for the inspiration!

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