Savory Bacon Steel Cut Oats Topped with Baked Eggs

1. Preheat oven to 400 degrees.
2. Butter or oil two ramekins on sides and bottom.
3. Crack two eggs into each ramekin and place ramekins in a baking dish with just enough water to be about 2/3 of the way up the side of the ramekins.
4. Season eggs with a light sprinkling of salt and pepper and place pan in oven. Eggs should take about 15-20 minutes to bake depending on yolk preferences.
5. While eggs are cooking, start oatmeal by combining  oats and water in a saucepan over medium-low heat. Stir consistently to prevent any scorching.
6. In a separate pan, cook the 3 strips of bacon* until crispy, then remove from the pan and set aside on some paper towels to drain. When cooled, chop into small pieces.
7. To assemble bowl, ladled in oatmeal, then slide eggs out of the ramekin (2 eggs per bowl), using a butter knife to loosen edges if needed. Garnish with a slight drizzle of extra virgin olive oil over the top of the dish, half of the chopped bacon per bowl, a generous sprinkling of fresh chopped herbs and a pinch of sea salt and pepper.

*For this recipe, crispier bacon adds a nice element of texture to the oatmeal.