Dry-roast oats in a non-stick pan till light golden. Remove from heat and set aside.
Heat one tablespoon olive oil in another non-stick pan. Add the garlic and sauté till golden. Add the onion and sauté till translucent.
Add the button mushrooms, oyster mushrooms, salt, crushed peppercorns and torn thyme sprigs, mix and cook on high heat for two to three minutes.
Add three cups water, mix and bring to a boil. Add the roasted oats and stir continuously till it is cooked. Add the spinach, mix well and remove from heat.
Heat some olive oil in another non-stick pan. Break in an egg, sprinkle some salt and crushed peppercorns and cook till golden from the underside. Similarly, prepare with remaining eggs.
Put some oats-spinach mixture on individual serving platters, place one fried egg on top and serve hot.