Savoury Oats topped with a Poached Egg

Calories

483

Protein (g)

17

Carbs (g)

43

Fat (g)

27

INGREDIENTS
  • 1/2 tsp ghee or coconut oil

  • 100g bell pepper (any colour), diced

  • 50g oats (use gluten free if preferred)

  • 150ml milk of your choice

  • a pinch of sea salt and ground black pepper

  • 1 egg

  • 50g ripe avocado

  • 7g almonds, chopped (or use nuts of your choice)

METHOD

Melt the ghee/oil in a frying pan over a medium heat. Add the pepper, and sauté for 3-4 minutes, stirring, until soft.


Meanwhile, place the oats and milk in a saucepan over a medium heat. Cook for 4-5 minutes, stirring occasionally. If the porridge becomes too thick, add a splash of cold water or more milk.


Remove pan from heat. Stir in the salt and pepper. Leave to stand.


Meanwhile, bring a small saucepan of water to the boil. Reduce heat to simmer gently. Crack the egg into a cup and pour into the water. Cook for 4 minutes. Remove from the water with a slotted spoon.


Transfer the cooked oats into a serving bowl. Top with the pepper and poached egg.
Slice the avocado into strips and arrange over the porridge. Top with the chopped nuts.

 

Serve.

Consume immediately.