Step 1 - Soak oats, milk, yogurt and a pinch of fleur de sel overnight or at least 6-8 hours.
Step 2 - When ready to serve, heat a skillet with Basil olive oil and add in cherry tomatoes and saute for 1-2 minutes over medium heat. Add in kale and season with Tuscano Salt and cracked black pepper, sauteing mixture for 1-2 minutes or until kale begins to wilt. Top oats with kale and tomatoes and sprinkle with freshly torn basil leaves. Add 1-2 tbsp Basil olive oil to the skillet and fry an egg sunny side up and top plate with egg. Serve with an extra sprinkle of fleur de sel and pepper as desired. Repeat with remaining eggs and serve on remaining oats.