Savory Oatmeal Breakfast Bowl
A hearty, savory version of oatmeal, prepared in College Inn® Garden Vegetable Broth and topped with bacon, tomatoes, chives and an egg.
Yield 10 Portions (14.8 oz each)

Ingredient | Measure |
---|---|
College Inn® Garden Vegetable Broth | 5 cups |
Rolled Oats | 6 1/4 cups |
Bacon, cooked, chopped | 1 1/4 cup |
Cherry Tomatoes | 30 each |
Egg | 10 each |
Chives, chopped | 2 1/2 tsp |
TIP
If your operation stocks Quick Oats, use them, replacing water with broth in the quantity listed in the instructions.
If poaching large quantities of eggs, use a steamer with a shallow hotel pan fitted with a holder of 24 egg poach cups. A soft poached is 2½ to 3 minutes.
Directions:
- Preheat oven to 400°F.
- In a small pot, combine the rolled oats and College Inn® Garden Vegetable Broth, bring to a boil over high heat.
- Reduce heat to low, cover the pot and simmer for 8-10 minutes or until the oats are tender and the liquid is absorbed. Hold hot for service.
- Place tomatoes onto a parchment lined sheet tray and season with salt, pepper, and olive oil. Roast in the oven for 20 minutes or until the tomatoes are slightly charred, blistered and softened. Hold at room temperature for service.
- To order, poach 1 egg with equipment available in your kitchen.
- Portion 1 heaping cup of oatmeal into a bowl. Top with 3 roasted tomatoes, 1½ tablespoon bacon pieces and a poached egg. Sprinkle with ¼ tsp chopped chives and serve immediately.
- Preheat oven to 400°F.
- In a small pot, combine the rolled oats and College Inn® Garden Vegetable Broth, bring to a boil over high heat.
- Reduce heat to low, cover the pot and simmer for 8-10 minutes or until the oats are tender and the liquid is absorbed. Hold hot for service.
- Place tomatoes onto a parchment lined sheet tray and season with salt, pepper, and olive oil. Roast in the oven for 20 minutes or until the tomatoes are slightly charred, blistered and softened. Hold at room temperature for service.
- To order, poach 1 egg with equipment available in your kitchen.
- Portion 1 heaping cup of oatmeal into a bowl. Top with 3 roasted tomatoes, 1½ tablespoon bacon pieces and a poached egg. Sprinkle with ¼ tsp chopped chives and serve immediately.