Savoury Stålklippta Havregryn

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1. 1
   In a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and/or add extra water to reach your desired consistency. (I used about 2/3 cup water for creamy oats).
2. 2
   Meanwhile, spray a medium skillet with oil.
3. 3
   Remove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don’t overcook or it will become rubbery).
4. 4
   Remove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.
5. 5
   Add 1 teaspoon butter to the skillet.  When melted, add the mushrooms, a pinch of salt and pepper, to taste. Sauté mushrooms for 4 minutes.
6. 6
   Add the sausage back to the skillet, stir to combine and cook 30 seconds.
7. 7
   Transfer cooked oats to a bowl, add remaining half teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.
8. 8
   Top with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl.
9. 9
   Add the remaining tablespoon Parmesan cheese and chives, if using.