Combine oats, milk, and salt in a small pot. Heat on high until boiling, then reduce to low/simmer and stir in garlic. Cook for an additional ~5 minutes, or until oats are well cooked and creamy. Turn off heat until ready to serve.

While oats are cooking, poach egg using a silicon egg poacher. Heat a medium size pot on high until water boils, then turn to medium low. Grease egg holder with olive oil, and very carefully place it on top of the hot water. Crack egg into a small bowl, then pour egg into egg holder. Place a lid over the pot, and cook for ~ 5 minutes, or until egg white is thoroughly cooked, and egg yolk is desired consistency. Carefully remove egg holder from pot, and place in a small bowl until ready to serve.

To serve: Place arugula in a serving bowl, then top with oatmeal, egg, cherry tomatoes, and sliced avocado. Season to taste with salt and pepper. Add additional toppings as desired {the white balsamic vinegar adds a delicious hint of sweet and sour taste.}