Boil Water: In a medium pot, bring 1 cup of water to a rolling boil. Add ½ cup rolled oats and a pinch of salt. Reduce heat and simmer according to package instructions, usually around 5 minutes, until creamy.

Sauté Shallots: While the oats cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 small shallot, cooking until golden and translucent, around 2-3 minutes.

Add Mushrooms: Toss in 4 ounces of sliced mushrooms into the skillet. Sauté until they are browned and tender, about 5 minutes, stirring occasionally for even cooking.

Incorporate Spinach: Add 4 ounces of baby spinach to the skillet. Cook for just a couple of minutes until wilted, keeping its vibrant color alive and adding freshness to your mix.

Prepare Egg: In a separate pan, poach or fry 1 large egg to your desired doneness— sunny-side-up works beautifully here!

Combine Oats and Cheese: Once the oats are ready, stir in 2 tablespoons of parmesan cheese until melted and well combined.

Assemble the Dish: Serve the savory oatmeal in a bowl, topped generously with the sautéed shallots, mushrooms, wilted spinach, and finally, the topped egg. Sprinkle with fresh chives.