Arrow Created with Sketch. Back to The Recipes Gwen Jorgensen's Breakfast Oats with Poached Eggs Meals Protein-Packed Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 16 Ratings PRINT Page 1 Created with Sketch. Prep Time 5 minutes Cook Time 10 minutes 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 Ingredients 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 Nutritional Information Servings: 2 Amount Per Serving: Calories 530, Fat Cal. 290, Total Fat 32g (49% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 370mg (15% DV), Total Carb. 47g (16% DV), Fiber 8g (32% DV), Sugars 11g, Protein 18g, Vitamin A (6% DV), Vitamin C (8% DV), Calcium (8% DV), Iron (20% DV), Vitamin D (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Mara 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 Reply Page 1 Created with Sketch. 1 Reply [email protected] 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: https://www.facebook.com/peteandgerrys/videos/10155694915498473/. 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! Reply Page 1 Created with Sketch.