Prep time: 10 minutes
Cook time: 30 minutes
8 slices Smithfield Thick Cut Bacon
16 ounces Smithfield Boneless Ham Steaks, cubed
3 cups cooked steel-cut Irish or traditional oatmeal
3 1/2-4 quarts water, divided
1 pound fresh asparagus
2 cups fresh assorted berries
1/2 cup walnuts
1/3 cup pepitas (Spanish pumpkin seeds)
Heat oven to 375 F.
Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels. Drain fat from pan. Place ham cubes on same rack and bake 5-7 minutes, or until heated through.
Prepare oatmeal as directed on package and keep warm with ham and bacon.
Over high heat, bring 2 quarts water to boil and blanch asparagus 1-2 minutes, or until tender-crisp when pierced with fork. With tongs or slotted spoon, remove asparagus; drain and reserve. In same saucepot over high heat, bring 1 1/2-2 quarts water to boil. Reduce heat to simmer and, using slotted spoon, carefully lower eggs into water individually. Cook 6 1/2 minutes for softer, jammy yolk or a little more for firmer yolk, keeping water simmering during cooking. Transfer eggs to bowl of ice water and chill 1 minute for easier peeling.
To assemble, divide oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled, halved egg in each bowl and top with walnuts and pepitas.