Set a 10-inch skillet with a lid on the stove over medium heat. If your skillet does not have a lid, keep a baking sheet or a piece of foil nearby to cover it later.

Add the bacon pieces to the skillet in an even layer. Cook for 6 to 8 minutes, stirring a few times, until the bacon is browned and crisp.

Transfer the bacon to a paper towel-lined plate with a slotted spoon. Leave the bacon fat in the skillet.

If the skillet has more than about 2 tablespoons of bacon fat, carefully pour off the extra and discard it. Keep about 2 tablespoons in the skillet for the next steps.

Add the scallion whites to the skillet. Cook for 1 minute, stirring often, until they soften and smell fragrant.

Add the oats to the skillet. Stir for 1 minute so the oats are lightly coated in the bacon fat.

Pour the chicken broth into the skillet. Add a few grinds of black pepper and a pinch of salt.

Raise the heat slightly and bring the broth to a gentle simmer. Stir once so no oats stick to the bottom of the skillet.

Lower the heat to medium-low. Cook the oats for 4 to 5 minutes, stirring often, until they are thick and creamy but still loose enough to spread with a spoon.

Add the baby spinach to the skillet. Stir for 1 to 2 minutes, until the spinach wilts down into the oats.

Add the shredded cheddar to the skillet. Stir until the cheese melts and the oats look smooth and glossy.

Taste the oat mixture and add more salt or black pepper if needed. The mixture should taste well seasoned before you add the eggs.