Roasted banana with peanut butter oats and a poached egg

Recipe

40g oats

1 banana

1/2 tsp ghee

1 poached egg

1 tbs PB

200ml liquid of choice

1/2 tsp hemp seeds & flaked almonds to top

Method

Pre heat the oven to 175 °C. Split the banana in half with the skin on and roast for 15 minutes. Remove from the oven and spread the ghee evenly across the bananas (this will stop them from drying out). Put back in for 5 minutes and then take out.

Bring a pot of water to the boil (no vinegar required). The secret to this dish tasting creamy and delicious is poaching the egg correctly.

Once the water has boiled - grab a spoon and mix the water around to create a vortex. Crack your egg on a flat surface (never the edge of the pot or bench) and drop gently into the water. At this point, turn your water down so the egg can very slowly poach. If the egg whites cook too rapidly, they will go hard like rubber and taste "eggy". Slowly poach for 4-5 minutes and remove from the water. If you don’t like your eggs runny then this will seriously affect the taste of this dish

Prepare oats however you’d like. On the stove, in the microwave or have them pre-soaked from the night before (you will just have to add more liquid when you’re reheating them).

Top your oats with the banana, peanut butter, poached egg and toppings