Start by bringing 1 cup of water to a rolling boil in a medium saucepan over medium-high heat.

Add 1 cup of rolled oats and a pinch of sea salt to the boiling water. Stir gently, then reduce the heat to low and cover the saucepan.

Allow this mixture to simmer for about 5 minutes until the oats are tender and absorb the water.

After the oats are cooked, remove the saucepan from heat but keep it covered. Let it rest for 3 minutes.

While the oatmeal rests, take a small pot and fill it with water. Heat it over medium-low until it reaches a gentle simmer.

Crack the egg into a small bowl, then gently slide it into the simmering water. Allow the egg to poach for about 3 minutes.

Once the oatmeal has rested, scoop a portion into a warm serving bowl and create a nest in the center for the poached egg.

Slice half of a fresh avocado and carefully arrange the slices on top of the oatmeal next to the poached egg. Sprinkle with Parmesan, fresh herbs, and black pepper.

Serve immediately while warm.