Savoury oatmeal avocado and egg bowl

• Vegetarian
• Gluten free

• Produce

  • 1 handful Cress
  • 1 Of avocado, half
  • 3 Radishes

• Refrigerated

  • 1 Egg, soft

• Pasta & Grains

  • 3 heaped tbsp Oats

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1 Sunflower and pumpkin seeds, toasted

• Dairy

  • 100 ml Milk

• Liquids

  • 100 ml Water, filtered

Found on verybreakfast.com

Ingredients

• 3 heaped tablespoons of oats - approx 40g (rolled oats, scottish porridge oats)
• 100 ml of filtered water
• 100 ml of milk (cows, almond, rice, I used oat milk) plus a bit more if needed
• 1 soft boiled egg
• half of avocado
• toasted sunflower and pumpkin seeds
• few radishes
• handful of cress
• salt and pepper

Directions

• Cook the egg to your liking.
• Toast sunflower and pumpkin seeds in a non stick pan on medium heat until they are golden.
• Add oats, water, milk with a pinch of salt to a bowl and microwave on high for 2-3 minutes. When porridge will start to boil (it will rise in a bowl) that means its ready.
• While the porridge is cooking, peel the egg and cut in half, cut the avocado in half, scoop the flesh out and cut into slices, wash and cut the radishes.
• Stir the porridge when its ready. If its too thick add a bit of milk and stir.
• Add the egg, avocado, radishes, toasted seeds and cress on top of the porridge. Season with a bit of salt and lots of pepper.