How to make it

1. In large saucepan, bring water and salt to boil; stir in oats. Reduce heat to medium; simmer, stirring occasionally, for about 5 minutes or until oats are desired consistency. Stir in cheese and chives.
2. Meanwhile, in pot of boiling salted water, cook asparagus for 3 to 5 minutes or until tender-crisp; drain and refresh under cold water.
3. Hollandaise Sauce: Meanwhile, in small saucepan, heat butter over medium heat until melted and bubbling. In blender, purée yolks, lemon zest, lemon juice and mustard; add butter in slow, steady stream with motor running. Season with salt.
4. Divide oatmeal among 6 plates. Top each serving with two asparagus spears and poached egg; spoon Hollandaise Sauce over top.
5. Tip: To Poach an Egg: Fill a saucepan with enough water to come about 6 inches up side. Add 2 tbsp (30 mL) vinegar and bring to boil. Crack egg into small bowl; slip gently into boiling water. Reduce heat to simmer; poach eggs for 3 or 4 minutes or until desired doneness. Remove each egg with slotted spoon.