1 lb bacon (about 12 slices and applewood works well in this recipe).
4 servings rolled or steel cut oats
Low sodium chicken broth to replace water called for in oats cooking instructions
8 to 16 oz mushrooms , sliced thin.
Minced garlic
Salt to taste
Scallions, chopped semi-fine
~3/4 oz finely grated cheddar (helps with melting) per serving oatmeal.
1 egg, over easy (or served with runny yoke) per dish (or how ever many eggs your guests ask for)

Cook bacon on stovetop. IMPORTANT – do not cook in oven or microwave as the fat is needed in the following steps. Anyhow, make sure bacon is crispy.

Remove bacon and let cool.

Leaving bacon fat on the pan, sautée mushrooms in it. Add ~ teaspoon or so garlic while sautéing. Salt to taste (don’t add too much!). Once mushrooms are done, remove from pan, let cool.

Cook oats on stovetop per instructions, using the broth instead of water . The rest of the ingredients here aligns with four servings. Scale up or down as needed.

Once oats are done, add cheese and let melt. Add mushrooms. Add chopped scallions. Stir until incorporated. Take ~8 slices of bacon and crumble in, stir.

Dish out servings. Fry up some eggs, over easy or how your guests prefer. Put on top of oatmeal and serve with a strip of bacon on top.

Notes – this recipe can be healthier by not using bacon fat to sautée mushrooms. Other than bacon can be used – pulled pork, anyone? Last – consider other cheeses. Goat cheese is delicious, but that is my personal preference.