Rolled Oats	g
Water	ml
Cheddar Cheese	tbsp
Kidney Beans	g
Corn	g
Avocado
Lime Juice	tbsp
Olive Oil	tbsp
Eggs
Handful Fresh Coriander
Salt & Pepper to taste

1. Bring the water to the boil in a saucepan and remove from the stove. Stir in the oats, put the saucepan back on the stove and bring to the boil while stirring. Then switch off the stove and cover the porridge for about 10 minutes, stirring occasionally.
2. Add the grated cheese, and season with salt and pepper.
3. Wash the coriander, shake dry and cut into fine strips. Drain the kidney beans and corn and mix together with the lime juice, olive oil and the chopped coriander. Season with salt and pepper.
4. Beat the eggs in a hot pan with oil and let them set. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into even wedges.
5. Put the porridge in bowls, add the bean salad, avocado and fried egg on top.

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