Instructions

1. 1

   In a deep, microwave-safe bowl of medium size, combine the oats and water, then cook them according to the instructions on the package, which should take approximately 7 to 10 minutes. You might need to tweak the cooking duration or add more water to achieve your preferred texture. (For a creamy result, I used about 2/3 cup of water).

2. 2

   In the meantime, lightly mist a medium skillet with oil.

3. 3

   Take the sausage out of its casing and place it in the skillet. Cook over medium heat, using a wooden spoon to break it apart, until it is just cooked through (be careful not to overcook it, as this will make it tough).

4. 4

   Once cooked, transfer the sausage to a serving bowl, cover it to keep it warm, and set aside while you prepare the mushrooms.

5. 5

   Introduce 1 teaspoon of butter to the skillet. Once it has melted, add the mushrooms along with a pinch of salt and pepper to taste. Sauté the mushrooms for about 4 minutes.

6. 6

   Return the sausage to the skillet, mix everything together, and heat for an additional 30 seconds.

7. 7

   Spoon the cooked oats into a bowl, then add the remaining half teaspoon of butter, a pinch of salt, and 1 tablespoon of Parmesan cheese, stirring well to combine.

8. 8

   Top the oats with the mushroom and sausage mixture. Cook the egg to your desired doneness, whether runny or firm, and place it on top of the bowl.

9. 9

   Finish by sprinkling the remaining tablespoon of Parmesan cheese and adding chives, if desired.

Nutrition Information