Apple Cinnamon Oatmeal with Poached Eggs

1In a medium saucepan, bring 2 cups of water (2 cups) and a pinch of salt (Pinch) to a boil over medium-high heat.

2Add the diced apple, ground cinnamon (½ teaspoon), and brown sugar (1 tablespoon) (if using) to the boiling water (2 cups). Reduce heat to medium and simmer for 3 minutes to soften the apples slightly.

3Stir in the rolled oats and continue to cook, stirring occasionally, for about 5-7 minutes until the oats are creamy and the apples are tender. Remove from heat and stir in the butter until melted and combined. Keep warm.

4While the oatmeal cooks, fill a medium saucepan with about 3 inches of water (2 cups) and bring to a gentle simmer over medium heat. Add the white vinegar (1 teaspoon) to the water (2 cups) (this helps the eggs (2 large) hold their shape).

5Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water (2 cups) using a spoon, then carefully slide the egg into the center of the whirlpool. Poach the egg for 3-4 minutes until the whites are set but the yolk remains runny.

6Using a slotted spoon, carefully remove the poached egg and place it on a paper towel-lined plate to drain. Repeat with the second egg.

7Divide the apple cinnamon oatmeal evenly between two bowls. Top each bowl with a poached egg.

8Season the poached eggs (2 large) with freshly ground black pepper to taste. Drizzle with honey or maple syrup if desired for extra sweetness.

9Serve immediately while warm, enjoying the comforting blend of cinnamon-spiced oats and silky eggs (2 large).