Kids love porridge and this is a savoury twist on this old favourite.  Adding an egg bolsters the protein content, and you are getting some veggies in too!

Serves 4

Ingredients

1 cup rolled gluten free oats

3 cups water

Celtic sea salt and cracked black pepper

½ cup grated cashew cheese

Coconut oil

1 red capsicum (diced)

1 red onion (diced)

4 eggs

Chopped spring onions

Method

Add oats and water to saucepan and bring to boil.

Turn off heat and stir in cheese, salt and pepper.

Divide the oats between 4 bowls.

Heat some coconut oil in large frying pan.

Add the onions and capsicum and cook for 2-3 minutes until soft.

Add the vegetables to the oats.

Add more coconut oil to the pan and fry the eggs.

Place an egg on top of the oat and veggie mix, sprinkle with some spring onions and serve hot.