Savoury Oats topped with a Poached Egg
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
50g ripe avocado
7g almonds, chopped (or use nuts of your choice)
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.