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Gwen Jorgensen's Breakfast Oats with Poached Eggs

  • Meals
  • Protein-Packed
  • Snacks and Apps
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5/5 - 16 Ratings
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Prep Time 5 minutes
Cook Time
Serving Yield 2 servings

This is gold medalist Gwen Jorgensen’s meal of choice. She has oats for breakfast six times a week without tiring of them thanks to this recipe that's been perfected over the years. Topping her bowl with a poached egg (or two!) gives her adequate fuel to get through her morning workout, and it's sure to do the same for you!

By: Gwen Jorgensen


  • 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


Step 1

Heat a pot of water to a simmer for the poached eggs.

Step 2

Meanwhile, toast the walnuts in a nonstick skillet over low heat, stirring occasionally.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Divide the oatmeal into 2 bowls. Top each with sliced banana, chopped walnuts, peanut butter, and a poached egg.

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July 11, 2018

How do you add the peanut butter? Spread with a knife? Drop in spoonfuls? Seemslike it isn’t the right consistency to put on oatmeal

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1 Reply

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July 11, 2018

Hi Mara, Gwen typically drops a spoonful of peanut butter onto the oats - she finds that it makes for a higher protein meal that fuels her running. You can see how it all comes together here: You're also welcome to substitute almond butter or even a runnier, smoother peanut butter instead! If you try this, we'd love to hear how it turns out!

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