Gwen Jorgensen’s Breakfast Oats with Poached Eggs
This is gold medalist Gwen Jorgensen’s meal of choice. She has oats for breakfast six times a week without tiring of it thanks to this recipe that she has perfected over the years. Topping it with a poached egg (or two!) adds few more calories to the dish, giving her adequate fuel to get through her morning workout.
1/2 cup walnuts, chopped
1/4 teaspoon salt
1 cup rolled oats
2 large Pete and Gerry’s Organic Eggs
1 tablespoon white vinegar
1 banana, peeled and thinly sliced
1 tablespoon peanut butter
- Heat a pot of water to a simmer for the poached eggs.
- Meanwhile, toast the walnuts in a nonstick skillet over low heat, stirring occasionally.
- Cook the oatmeal in a saucepan by bringing 2 cups of water to a boil with 1/4 teaspoon of salt. Add the oats and cook for 5 minutes, stirring occasionally. If the oatmeal becomes too firm, loosen it with a little more water. Cover to keep warm.
- Add the white vinegar to the pot of simmering water. Break the eggs into individual cups or plates. Gently stir the simmering water in a circular fashion, then drop the eggs into the water one at a time. Do not let the water boil.
- Cook 5 minutes, until the egg whites are set. Remove with a slotted spoon and pat dry with a paper towel. Season with a pinch of salt, if desired.
- Divide the oatmeal into 2 bowls. Top each with sliced banana, chopped walnuts, peanut butter, and a poached egg.