In a medium sauce pan, heat olive oil over medium heat. Add onion and mushroom and saute until softened. Add garlic and saute for an additional minute, until fragrant.

Add chicken stock to pan, bring to a boil and stir in oats. Immediately reduce to a simmer, stirring frequently. Cook for 5-7 minutes, until oats are soft and liquid has absorbed.

While oats are cooking, cook egg in desired fashion (poached, fried, scrambled).

When oats have reached desired consistency, remove from heat and add salt and pepper to taste. Spoon into a bowl, and top with parmesan cheese and egg.