Savory Oatmeal with Mushrooms and Spinach

For 2 servings:

1 cup of rolled oats

1/2 cup mushrooms, sliced

2 1/2 cups chicken/vegetable stock

Pinch kosher salt

2 cups fresh spinach

2 eggs, fried or poached

1/2 cup Parmigiano Reggiano, plus more to be piled atop like a mountain of snow

Black pepper

Simmer the oats and mushrooms in the stock (can start everything at once) until cooked and creamy. Meanwhile cook 2 eggs, I usually fry them for ease but a poached egg is delicious here. Season the oats with salt to taste then stir in 1/2 cup parm and 2 cups spinach. Let the spinach wilt some before serving. Top each bowl with an egg, more parm, and some cracks of black pepper.