Oatmeal with ham, eggs and cheese

Ingredients:

• 2 cups of rolled oats
• 4 eggs category CO
• 110 g lean, cut into 1 cm cubes Black Forest dry-cured ham
• Coarse salt and freshly ground black pepper
• 1/3 cup (about 1/3 of a small bunch) chopped fresh chives, plus more for garnish
• 85 gr. (about 3/4 cup) coarsely grated cheese Gruyere
• 2 teaspoons olive oil

Preparation:

1. In a large saucepan, bring 4 1/4 cups water to a boil with 1 teaspoon salt and 1/2 teaspoon pepper. Add the oats, reduce heat to medium, and cook, stirring constantly, until the oats are tender and the porridge has thickened slightly, about 7 minutes. Add the ham, Gruyere cheese, and chives. Remove from heat.
2. Heat the oil in a large nonstick skillet over medium-high heat. Carefully crack the eggs into the skillet and cook until the whites are set and slightly crisp, but the yolks are still runny, 2-3 minutes. Sprinkle the whites with 1/4 teaspoon of salt.
   
   Divide the oatmeal among bowls. Top each serving with an egg, sprinkle with a little fresh chives, and serve.