I’ve been thinking about his dish for a very long time and finally got the chance to make it. Worth the wait. The bacon is made from chicken skin that I slowly crisped up in the oven with a sprinkle of paprika and pepper. Once it was crisped through, I brushed it with sorghum and sprinkled it with a smoked sea salt to really give it that smoky bacon flavor. Sorghum isn’t as sweet as honey and has a distinct deep flavor that is difficult to explain. The best I can do is that it’s not like molasses. That sucked, sorry. It adds just the perfect amount of sweetness to the chicken skin and helps the salt really stick to it. The inspiration for the “bacon” came from an episode of Mind of a Chef with Sean Brock and Erik Anderson (They made hot chicken). Chef Anderson also made a wonder bread cream of sorts which is also on my list of things I must try.

The oatmeal is cooked slowly with a bit of milk, sage and garlic. Later, a sharp white cheddar is mixed in. I season it heavily with salt and pepper to really hit you with the “savory oatmeal” over the head. I finish the whole dish with a drizzle of olive oil and a white balsamic vinegar to brighten the dish. I think it’s perfect. I had left over oatmeal so there may be some fried (savory) oatmeal cakes on the blog soon. Right!??! Maybe genius. Maybe even a bottom layer to an eggs benny? Who knows. the possibilities are just endless.

“BACON” ‘N’ EGGS OATMEAL

4 SERVINGS

4 large pieces chicken skin

paprika

fresh black pepper

sorghum

smoked sea salt



3 1/2 cups water

1/2 cup milk

3 sage leaves

1 clove garlic, crushed

salt and fresh black pepper

1 cup steel cut oats



1 cup shredded sharp white cheddar, plus more for garnish

1/2 tsp salt

1/4 tsp fresh black pepper



4 poached or fried eggs

olive oil

white balsamic vinegar