Preheat your oven grill. Toss the mushrooms with some salt and pepper, then get them roasting for 15-20 minutes or so, until golden and nutty. See notes on using the stove-top instead.
Meanwhile, heat the oil in a medium non-stick pot and fry the onions until translucent. Add splashes of water if needed to prevent sticking.
Add the spices, the garlic & ginger, and the oats. Stir around for 15 seconds or so, then add the boiled water. Turn the heat to low-medium, and until the oats have thickened to your liking. Season to perfection with salt and pepper.
When the mushrooms come out from the grill tip them into the oat mixture, and add the peas.
Spray a non-stick pan well with non-stick spray, heat, then fry the eggs to your liking. A poached or soft-boiled egg would work very well too.
Share the oats into two bowls, top with a fried egg and a few avocado slices, and enjoy!