In a small pot, bring water to a boil. Add oats and reduce to a simmer, stirring frequently, until water is absorbed and oats are tender. I like mine with a little bite, so I usually cook them for about 15 minutes total. If you don’t have time to wait on steel-cut oats, you can also use quick cooking oats here.
While the oats are cooking, cook your bacon. Add bacon to a cold skillet, and place over medium heat. Cook until crispy, on both sides, 8 to 10 minutes total. Transfer bacon to a paper towel.
Reduce skillet heat to low and crack in both eggs. Season eggs with salt and pepper. Cook until egg whites are set, about 3 to 5 minutes.
By now your oats should be finished cooking, so divide the oats between two bowls, and top with bacon and eggs.
Return the skillet and remaining bacon fat to medium-high heat and add the kale. Season with salt and pepper. Add a splash of water and sauté until wilted, 1 to 2 minutes. Divide kale between the two bowls.
Serve immediately, with hot sauce if desired.
MAKE AHEAD: You can batch cook steel-cut oats in advance, then rewarm them in the microwave with a splash of water to loosen them.
DO YOUR THING: I love making savory oat bowls on mornings when I have lots of leftover veggies. An oat base + leftover veggies + a poached egg + some feta cheese is a pretty killer way to start the morning!
