Breakfast Risotto with Fried Eggs

Coat a large nonstick saucepan with nonstick spray; heat over medium heat. Add red pepper and mushrooms. Cook for 5 minutes, stirring occasionally. Add green onions and cook 3 minutes, stirring occasionally. Remove vegetables from the pan and set aside.

Meanwhile, in a medium saucepan, bring water and salt to boiling; reduce heat to low and add the lid. Add oats to the saucepan used to cook the vegetables.

Carefully stir 1 cup of the simmering water into the oats. Cook, stirring frequently, over medium heat until liquid is absorbed. Stir another 1 cup of the water into the oats. Continue to cook, stirring frequently, until liquid is absorbed. Stir 1/2 cup of the water into oat mixture. Cook, stirring frequently, until water is absorbed. Stir in the remaining water. Cook and stir until oats are just tender.

Remove oat mixture from the heat. Add brie cheese and cream cheese. Stir until cheese is melted and mixture is well combined. Stir in spinach and reserved vegetable mixture.

Meanwhile, coat a large nonstick skillet with nonstick spray. Heat over medium heat. Break eggs into skillet, keeping eggs separate. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken.

Flip the eggs and cook 30 seconds more for over easy (or 1 minutes if you prefer over hard). To serve, spoon oat mixture into four shallow bowls. Top each serving with an egg, yolk side up. Sprinkle with basil and freshly ground black pepper.