Heat the oil in a small saucepan and add the leek, garlic and herbs. Cook for a good 5 minutes, stirring regularly, until starting to soften.
Stir in the oats and flaxseeds along with the water and milk. Bring to just under the boil then simmer for 5 minutes, stirring well, until thickened. Add a little more water if it gets too thick.
Meanwhile bring another pan of water to the boil and drop the whole eggs in. Cook for 6 minutes for the perfect soft-boiled egg, then drain and plunge in cold water to make it easier to peel the shell off.
Stir the spinach leaves, seasoning and fresh parsley into the oats then remove from the heat. Pour this into a large bowl or plate.
Squeeze the lime juice over the avocado slices to prevent browning then arrange on top, finishing off with the eggs on top - now it’s time to cut the eggs in half and allow the runny yolk to ooze into the rest of the ingredients.