Cheddar-Bacon Breakfast Porridge
Porridge doesn't have to be sweet.
Photo by Heami Lee.
Prep: 10 minutes
Total: 1 hour
5 cups chicken stock
1 cup|170 grams steel-cut oats
1 cup|90 grams shredded cheddar cheese
3 tablespoons unsalted butter
kosher salt and freshly ground black pepper, to taste
8 ounces|250 grams collard greens
4 1/2 ounces|130 grams thick-cut bacon, sliced into 1/4-inch thick pieces
1 small yellow onion, finely diced
1 tablespoon apple cider vinegar
4 large eggs
2 tablespoons hot sauce
2 tablespoons maple syrup
1. Bring 4 cups of stock to a boil in a 4-quart saucepan. Add the oats and cook, stirring frequently, until thick, about 30 minutes. Stir in the cheese and 2 tablespoons butter and season with salt and pepper.
2. Meanwhile, remove the stems from the collards. Roll them up like cigar and thinly slice them. Cook the bacon in a 4-quart saucepan over medium until the fat has rendered and the bacon is crispy, about 5 minutes. Add the onion and cook until soft, 2 minutes more. Add the collards and the remaining 1 cup stock and bring to a simmer. Cook until the stock has evaporated, about 15 minutes. Stir in the remaining tablespoon of butter and the apple cider vinegar. Season with salt and pepper and keep warm.
3. To serve, divide the porridge among 4 bowls. Top each with some collards. Stir the hot sauce and maple syrup together in a small bowl and set aside.
4. Bring a medium saucepan of water to a boil. Add about 1/4 cup white vinegar and reduce the heat to maintain a simmer. Using a slotted spoon, create a swirl in the water. Crack the eggs into the water and cook for 2 1/2 minutes. Using a slotted spoon, transfer the egg to the top of the bowl of porridge. Season with salt and pepper and drizzle with the hot sauce and maple syrup.