Bacon and Eggs Breakfast Bowls

Makes 4 servings

• 1½ cups steel-cut oats
• 4½ cups water
• ½ tsp. salt
• 1 Tbsp. butter
• 1 recipe Over-Easy Fried Eggs
• ½ cup shredded sharp cheddar cheese (2 oz.)
• 4 slices bacon, crisp-cooked and crumbled
• 1 medium avocado, halved, seeded, peeled, and sliced
• 2 Tbsp. thinly sliced green onions
• Bottled hot pepper sauce (optional)

Fast 10-minute cook time

In a 4- to 6-qt. electric or stove-top pressure cooker combine oats, the water, and salt. Lock lid in place. Set an electric cooker on high pressure to cook 10 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 10 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Carefully open lid. Stir in butter. Spoon oatmeal into bowls. Top with fried eggs, cheese, bacon, avocado, and green onions. If desired, serve with hot sauce.

Slow 5½-hour low or 2¾-hour high cook time

In a 3½- or 4-qt. slow cooker combine oats, the water, and salt. Cover and cook on low 5½ to 6½ hours or high 2¾ to 3¼ hours. Stir in butter. Spoon oatmeal into bowls. Top with fried eggs, cheese, bacon, avocado, and green onions. If desired, serve with hot sauce.

Over-easy fried eggs

In a large nonstick skillet melt 2 tsp. butter over medium heat. Break 4 eggs into skillet. If desired, sprinkle with salt and pepper. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely set and yolks start to thicken. Turn eggs and cook 30 to 60 seconds more.

Per 1 cup plus toppings 520 cal., 27 g fat (10 g sat. fat), 221 mg chol., 636 mg sodium, 48 g carb., 10 g fiber, 0 g sugars, 23 g pro.