Put the oats and water in a saucepan (for the salty version you can substitute broth). Ideally pour three cups of water for each one of oats. Add a pinch of salt and heat.

Once it boils, leave on low heat for 10 - 15 minutes until a kind of mushy texture is left.

In the meantime sauté the garlic in a pan with a little butter. After two minutes, add the chopped kale and tamari sauce and leave it for about three minutes.

To make the poached egg, fill a pot with water and add a splash of vinegar. When it starts to boil, remove the pot from the heat and carefully add the egg. Cover the pot and let the egg poach for two to three minutes. After that, remove the egg with the help of a slotted spoon.

Serve the oatmeal in a bowl, add a drizzle of oil, a little kale mixture, the egg, sauerkraut and the chopped chives.