Melt 1 tablespoon butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant. Add ¼ teaspoon kosher salt. Remove the pan from the heat and carefully pour in the water, adding the lid immediately since the water will spit. Give the pan a swirl. Allow to sit for 7 minutes.

Meanwhile, wash and dry the kale leaves, then destem and roughly chop the kale. Smash and peel the garlic clove. Add the olive oil to a large nonstick or cast iron skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green. Remove from the heat and add 2 pinches kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and set aside.

Slice the cherry tomatoes. Add 1 tablespoon balsamic vinegar and 1 pinch kosher salt. If using, chop the avocado and slice the green onions.

In a large cast iron or non-stick skillet, melt the remaining ½ tablespoon butter over medium low heat until starting to foam. Add the eggs and sprinkle with 1 pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the whites are firm (do not flip). If you prefer over easy, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, or 2 minutes, respectively.

Place the oatmeal in bowls. Top with the sautéed kale, eggs, tomatoes, and avocado (if using). Garnish with thinly sliced green onions and a sprinkle of Parmesan cheese (optional).