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Turmeric porridge with poached egg

A savoury, satisfying day-starter

serves 1


1 cup Uncle Tobys Oats

1 cup coconut water

1 cup water

1 tsp turmeric

1 tsp Moroccan spice

Pinch sugar

Pinch sea salt

¼ lime, squeezed

To Garnish

1 egg

1 tsp dukkah

1 tsp pomegranate seeds

1 tsp crispy chickpeas (store bought)

Red kale

Sesame seeds



Combine all ingredients in a saucepan and slow cook for 6-8 minutes or until thickened.


Boil water in a saucepan and poach the egg for 1-2 minutes, then drain on kitchen roll.

Boil water in a saucepan, and blanch the kale for 30-40 seconds, then drain and sprinkle with sesame seeds


Spoon the porridge into a warm bowl and sprinkle with pomegranate seeds, chickpeas and dukkah. Add kale and top with a poached egg.

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