Start your Morning with these Steel Cut Oats and an Egg on Top!
If you’re anything like me, you’d agree that breakfast is the most important meal of the day. And, if you’re anything like me, it’s the meal you have the least amount of time to prepare – especially during the week.
Smoothies are a great option for runners and I really wish I liked them – but I don’t! There’s something about the texture combined with the cold temperature (I usually don’t like any cold food) that leaves me out of the green smoothie convert club.
Cereal is certainly a quick option, but usually absent of any real nutrients to sustain me until a mid-morning snack.
As a result, my go-to breakfast every-single-day has been a sprouted grained English Muffin with a little peanut butter, banana and drizzle of honey.
That is, until I saw this interview Carrie Tollefson did with Gwen Jorgensen (Triathlon World Champion) and her husband Patrick. I figured if this breakfast was good enough for Gwen (arguably the most decorated female triathlete to ever come out of the U.S. – and possibly anywhere) it would certainly be worth a try!
I’ll Have What Gwen’s Having – Oatmeal and Egg
Now, you might be thinking – an egg with my oatmeal – and I was too. But, Oh.My.Word. it’s simply delicious. I’ve added a few modifications to my oatmeal and it’s made the perfect combination of sweet and savory – the flavor is a little like toast with jam and an over-easy egg.
To make my morning breakfast as hassle-free as possible, I’ve modified Patrick’s Oats and Egg “recipe” to include Steel Cut Oats (versus rolled oats) since I love the texture and nutty flavor. I kept the banana, added cranberries and simplified my preparation to include a crock-pot!
How to Cook Steel Cut Oats
If you’ve ever tried to cook steel cut oats, you know what a task it can be. The cooking process alone had me avoiding spending the 45 minutes to cook them – but not anymore!
- Small crock pot
- ¼ cup steel cut oats (per serving)
- 1 cup water (per serving)
Simply add it all together before you go to bed, set it to low and voile – perfectly cooked oats will await you in the morning!
After I wake up but before I start to get ready for work, I’ll add the ‘extra’ ingredients to the crock pot:
- Sliced Banana
I avoid adding the banana and berries to the crock pot at night because they just turn to mush (a lesson I learned early on). Adding them to the oats up to two hours to right before you’re going to eat them will do the trick.
With an Egg on Top:
And for THE best part of the breakfast – add a poached egg. If you’ve never poached an egg before, it can be a little intimidating, but with practice it’s a cinch to master.
- Fill a saucepan with water up to an inch or two from the edge
- Add a splash of white vinegar and bring the water to a rapid simmer (but not boiling)
- Crack an egg into a small dish
- Once nearly boiling – whisk the water into a swirl (the swirling water will help the egg spin itself into shape)
- Slowly add the egg to the water
Tip: When adding the egg to the water, place/tilt the dish into the water letting a little of the water enter the dish – this will help slowly introduce the egg to the water further preventing it from separating.
- Turn down the heat to medium/high and cook to your desired doneness – I usually cook my egg for 2 minutes.
- While your egg is cooking, dish out your banana/cranberry oats into a bowl
- Using a slotted spoon, remove the egg drain the excess water and place it on top of your oats!
Or let Jamie Oliver teach you!
My every-single-day English Muffin has been replaced with my Every-Single-Day oats since I first tried them 5 months ago. Give them a try – as strange of a combination as it sounds – I promise you’ll enjoy it!