I eat the same thing for breakfast every morning, assuming we haven’t run out of any of the ingredients. This breakfast is quick to prepare, delicious to eat, and easy on your colon. Come summer, I might rethink my breakfast, but for now, I make hot oatmeal.
Pour the water into a small saucepan and put the lid on. Turn the heat on, and while the water is heating up, cut the apple into tiny tiny pieces.
When the water is boiling, pour in the oatmeal and apple pieces. Stir right away, and bring to a simmer. While the oats are cooking, slice the banana length-wise, cut both pieces length-wise again but just through the banana and not the skin, then cut across into bite-size pieces. Remove the skin once you’re done with this; it keeps your counter/cutting board clean. (Apples just leaves juice, but bananas leave stickiness.)
When there’s still water to be soaked up by the oatmeal but not a layer of water on top, it’s time to drop in the egg white. Crack the egg open and transfer the yolk back and forth between the half-shells to drop in the white. Or just drop the whole egg in and then pick out the yolk with a spoon. Stir the white in.
When the water is pretty much gone and the oats are cooked, turn off the heat, sprinkle cinnamon in, and drop in the banana slices. Stir everything together and transfer to a bowl with sunflowers on it. Bon appetit!