In a medium saucepan, bring 1 cup of water to a rolling boil over high heat. Once boiling, add in ½ cup of rolled oats along with a pinch of sea salt, stirring to combine. Lower the heat to medium and cover the pan, allowing it to simmer for about 5 minutes.

After 5 minutes of cooking, remove the saucepan from heat but keep it covered for an additional 3 minutes.

While the oats are resting, fill a separate small pot with water and bring it to a gentle simmer over medium-low heat. Carefully crack a large egg into a small bowl, then slide it into the simmering water. Allow the egg to poach for about 3 minutes until the whites are set but the yolk remains soft and runny.

While the egg is poaching, halve and pit a ripe Hass avocado. Use a spoon to scoop the flesh from the skin, then slice it into thin pieces.

To assemble your dish, spoon the cooked oatmeal into a warm bowl. Gently place the poached egg on top, followed by the sliced avocado. Sprinkle with grated Parmesan cheese and chopped fresh parsley.

Serve your Savory Avocado Oatmeal immediately to enjoy.