This is Sandra, our Marketing Executive’s, go-to warm meal for breakfast or lunch. It’s packed with protein, fibre and carbs to keep you full, energised and feeling good throughout the day.

Serves: 1

Prep time: 10-15 minutes

Cook time: 15 minutes

Ingredients

For the topping:

• 2 medium eggs
• 7g Lao Gan Ma crispy chilli in oil

For the oats:

• 40g Scottish porridge oats
• 150ml organic beef bone broth
• 10ml dark soy sauce
• 50ml unsweetened soya milk
• Chopped spring onion (however much you like)

For the mince:

• 75g lean turkey mince
• 30g tinned sweetcorn
• 35g tinned red kidney beans
• ¼ tsp olive oil
• Splash of liquid Maggi seasoning

For the mince, you can either cook the whole packet and portion it out for a few meals, or make a single portion each day. I prefer to make it in advance to save time in the mornings.

Method

1. Cook the mince

Heat the olive oil in a pan over a medium heat.

Add the lean turkey mince and break it up with a cooking spoon. Stir continuously until browned.

Once browned, add a splash of liquid Maggi seasoning and mix well. Give it a taste, it should be lightly salted, but add a little more seasoning if needed.

Add the kidney beans and sweetcorn, stir into the mince, then reduce the heat to low and cook for another 5 minutes, stirring occasionally.

Remove from the heat and portion out, or set aside if you're making one serving.

2. Prepare the eggs

These are cooked at the same time as the oats, so have all your ingredients ready to help get the timing right and achieve perfectly runny yolks (the runny yolk is key)!

Boil the kettle while you get your ingredients ready. Starting the eggs in boiling water helps with timing and makes them easier to peel.

Once the water has boiled, place the eggs in a pot and turn the hob to the highest heat (I use 9. on an induction hob). Pour the boiling water into the pot, making sure you pour it into an empty spot rather than directly onto the eggs to avoid temperature-shocking them and causing them to crack.

Set a timer for 6 minutes and 45 seconds as soon as you've finished pouring in the water.

3. Make the oats

Add the oats to a bowl, followed by the beef bone broth, unsweetened soya milk and dark soy sauce.

Microwave for 1½ minutes, then stir. The oats should be thick, creamy and piping hot, but not solid or dried out. If they're still cold or too runny, microwave for another 30 seconds and stir again.

Add the chopped spring onions and stir to combine. They add a lovely flavour and a little crunch.

4. Assemble

As soon as the egg timer goes off, pour out the boiling water and run the eggs under cold water until the shells feel cool to the touch.

Gently peel the eggs. I find they're easiest to peel while holding them under the cold water.

In the bowl of oats, use the back of a spoon to push the oats to one side. Spoon the mince mixture into the other side of the bowl, reheating it first if needed.

Spoon over the Lao Gan Ma crispy chilli oil, spreading it evenly with the back of the spoon.

Finally, slice the boiled eggs in half and place them on top of the oats and mince, yolk-side up, with one half in each quarter of the bowl.

Then enjoy your warm, protein-packed breakfast or lunch!