How to Make It
Microwave white chocolate in a small microwaveable bowl on HIGH until melted, about 1 minute and 30 seconds, stirring every 30 seconds. Transfer melted chocolate to a small piping bag fitted with a fine writing tip or ziplock plastic bag with a small hole cut from 1 corner of the bag. Line a baking sheet with parchment paper. Pipe 20 small egg shapes. Place 1 dinosaur sprinkle on each egg, and pipe chocolate over dinosaurs to cover completely. Transfer baking sheet to freezer, and freeze until hardened, about 5 minutes.
Bring water and salt to a boil in a medium saucepan with lid over medium-high. Stir in oats.Reduce heat to medium-low, and simmer, covered, 3 minutes. Remove lid, and cook, stirring occasionally, until oats are tender and water is almost absorbed, about 2 minutes. Stir in brown sugar and cinnamon. Remove from heat, and stir in cream. Divide oatmeal evenly between 2 bowls.
Combine powdered sugar and eggs in a small ziplock plastic bag. Seal bag, and shake to coat.Pour egg mixture through a fine wire-mesh strainer over a trash can to remove excess powdered sugar. Top oatmeal evenly with eggs. Dinosaur eggs will “hatch” when stirred into warm oatmeal.