Pancetta, Fried Egg, and Red-Eye Gravy Oatmeal

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Pancetta, Fried Egg, and Red-Eye Gravy OatmealRecipe

Photo: Randy Mayor; Styling: Lindsey Lower

Serves 1 (serving size: 1 bowl)


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1/2 ounce pancetta, sliced
1 teaspoon all-purpose flour
2 tablespoons brewed black coffee
2 tablespoons tomato juice
1 large egg
Dash of black pepper
3/4 cup water
1/2 cup old-fashioned oats
Dash of salt


1. Heat a nonstick skillet over medium-high heat; add pancetta to pan. Cook 2 minutes or until crisp. Transfer to a plate; reserve drippings in pan. Add flour to pan, stirring with a whisk. Stir in coffee and tomato juice. Bring to a simmer; cook until gravy reduces by half. While gravy cooks, heat a nonstick skillet over medium heat; crack egg into pan. Cook 2 minutes; sprinkle with dash of black pepper.

2. Bring water to a boil in a medium saucepan. Stir in oats and dash of salt. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat, and top with gravy, egg, and pancetta.

Created date

December 2014

Nutritional Information

Calories 315
Fat 15.3 g
Satfat 4.9 g
Sodium 511 mg