Beet Porridge with Poached Egg and Feta
Breakfast | 25.09.2015
INGREDIENTS: (Serves 1)
40g oats (I used Rude Health Sprouted Oats)
½ tbsp Beetroot Powder (I used Superfoodies)
2 Pre-Cooked Beetroots
1tbsp white vinegar (Not Consumed)
Add the oats and water to a sauce pan. Bring to the boil and then reduce to a simmer. Add more water throughout if you need to.
Bring another pan of water to boil, and add a glug of white vinegar.
Dice the beetroot and add to the oats along with the beetroot powder.
Stir the water in the other pan so a swirl forms; crack the egg into the middle. Cook for 3-4mins, and then remove from the water with a slotted spoon.
Season the beetroot oats with a pinch of salt and pepper. Then spoon into a bowl, top with the poached egg and crumble over the feta.
Calories = 276kcal
Protein = 16.5g
Fat = 11g (Saturated fat = 3.8g)
Carbohydrates = 29.2g (Sugars = 3.6g)
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