• 40g oats (I used Rude Health Sprouted Oats)
  • 150ml water
  • ½ tbsp Beetroot Powder (I used Superfoodies)
  • 2 Pre-Cooked Beetroots
  • 1tbsp white vinegar (Not Consumed)
  • 1 Egg
  • Sea Salt
  • Pepper
  • 15g Feta


  • 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.

Protein: 16.5g

Carbs: 29.2g

Fat: 11g

Calories: 276

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