Savoury Oats topped with a Poached Egg



Protein (g)


Carbs (g)


Fat (g)


  • 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)


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.



Consume immediately.