I poach eggs one at a time to maintain their shape and ensure evenness of cooking. To do so, I crack eggs one at a time into a small bowl to pour into the hot water.
To create a savory oatmeal without cheese, I recommend using 1/2 teaspoon of salt and 2 tablespoons of nutritional yeast instead of the parmesan. Swap out the butter for olive oil or coconut oil. Instead of a poached egg, top with half an avocado, sliced.
I love using quick oats because they cook so quickly! However, you could also use steel cut oats or any other form of oats, cooked according to directions.
I love the kick that arugula adds to this dish. However, you could easily substitute spinach or kale which will cook quickly, too. Other greens such as collards or cabbage would also be good, but will take a bit more time to cook. If you have trouble poaching eggs, or prefer a different style, over easy or soft boiled eggs would be great in this. I prefer a runny yolk in this dish since it creates a sort of sauce over the greens and savory oatmeal.