Step 1

In a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and/or add extra water to reach your desired consistency. (I used about 2/3 cup water for creamy oats).

Step 2

Meanwhile, spray a medium skillet with oil.

Step 3

Remove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don’t overcook or it will become rubbery).

Step 4

Remove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.

Step 5

Add 1 teaspoon butter to the skillet.  When melted, add the mushrooms, a pinch of salt and pepper, to taste. Sauté mushrooms for 4 minutes.

Step 6

Add the sausage back to the skillet, stir to combine and cook 30 seconds.

Step 7

Transfer cooked oats to a bowl, add remaining half teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.

Step 8

Top with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl.

Step 9

Add the remaining tablespoon Parmesan cheese and chives, if using.