Serves 1
Ingredients:
1⁄2 tsp coconut oil
60g red bell-pepper, chopped
180ml cold water or vegetable stock
50g oats (use gluten free if preferred)
1⁄2 - 11⁄2 tsps nutritional yeast (according to taste)
a small pinch of sea salt and ground black pepper
for the topping:
30g avocado, sliced
1 egg
Method:
Melt the oil in a frying pan over a medium heat. Add the bell-pepper and fry gently for 4-5 minutes, stirring occasionally until soft. Remove the pan from the heat.
Place the oats and water / stock in a saucepan over a medium heat. Cook for 4-5 minutes, stirring occasionally until the mixture starts to thicken. Add more liquid during cooking time, if the mixture becomes too dry.
Add the cooked pepper, salt and pepper and nutritional yeast. Cook for 2-3 minutes, stirring occasionally. Remove saucepan from heat and transfer to a serving bowl.
Meanwhile, bring a small saucepan of water to the boil. Reduce heat to simmer gently. Carefully crack the egg into the pan. Cook for 4-5 minutes, for a runny yolk, or 6-8 minutes for a soft boiled yolk. Remove from the water with a slotted spoon, allowing any excess water to drain off.
Top the porridge with the poached egg and avocado. Serve. Consume immediately.
Per serving: 394 calories 18g fat
40g carbs 18g protein