- 1 serving quick-cooking or old-fashioned rolled oats
- 2 teaspoons olive oil
- 1 large egg
- kosher salt and black pepper
- 1/4 avocado, sliced
- 2 tablespoons fresh salsa
- Prepare the oats according to the package directions.
- Heat the oil in a small non-stick skillet over medium heat. Add the egg and season with ⅛ teaspoon each salt and pepper. Cover and cook until slightly runny sunny-side up, 2 to 4 minutes.
- Serve the egg on the oatmeal topped with the avocado and salsa.