Share your breakfast!

My two favourite and go-to breakfasts are ''my take on Moroccan eggs'' and banana-nut oatmeal.
For the Moroccan eggs, I use about 2-3 Tbsp of bottled tomato pasta sauce (think Barilla or you can make your own with fresh tomatoes), Crystal hot sauce to taste and about 2 Tbsp of water and break two eggs into the mixture (in a small frying pan). Cook over low-ish heat until the whites are cooked but the yolk still runny. You can top with a bit of salt and pepper and fresh grated Parmesan if you like. It's low-cal, filling and buttery smooth. Sorry I don't know how to load the pics, but I'll try and do so after.
For the oatmeal, I add three cups of water to .5 cups of pin oats and boil down for about 20-25 minutes to desired consistency (this is enough for two substantial servings; if no one else is having any, I refrigerate the second serving for the next day and just nuke it with a bit of water). To each serving I add one sliced banana, 2 Tbsp of cashew butter and a generous Tbsp of cinnamon and nutmeg. Delicious and filling. Keeps me going until lunch.

I am with person above me. I grab a whole wheat piece of toast with Adams all natural peanut butter. That gets me by until a small snack before lunch