Boil hot water in a teakettle. While the water is boiling, toast the oats in a dry skillet on a low heat, stirring occasionally until lightly toasted.

Once the water is boiling, add 3/4 - 1 cup hot water to the toasted steel oats in the skillet. Add the heavy cream (optional), salt and chia seeds. Stir to incorporate and then let sit on low heat for 15-20 minutes until it reaches the consistency you want (do not stir, do not cover).

Prepare a bowl with the raisins, honey and almonds. Add the cooked steel oats mixture. Stir and enjoy!

Slice the avocado in half (save one half for later). Dice up the avocado and place into a small mixing bowl. Add lemon and salt. Combine with a spoon or a fork.

Toast your favorite bread. Top with the avocado smear. Enjoy!

Bring water to boil in a medium sauce pan. Make sure the eggs are at room-temperature (if not, run under hot water for one minute). Once the water is boiling, gently place the eggs into the water. Boil for 6 minutes (large eggs), add or subtract 30 seconds if the egg is extra large or medium.

Remove from stove and drain the hot water, running cold water over the eggs for 1 minute.

Place the eggs in egg holders. Using a clack (link in show notes for the simple topping device) or a small knife, slice the top off of the egg. Salt and pepper the egg as preferred. Slice the toast into narrow strips. Dunk the toast into the soft boiled egg. Enjoy!