In a deep sauté pan (about 3 - 3 1/2 qt capacity), cook the bacon over medium-high heat until crispy, then set bacon aside on a paper towel lined plate.
Remove about 1/2 of the bacon grease from the pan, then add the garlic, mushrooms, and kale. Sauté for 1-2 minutes until kale is a bright green, then set aside with the bacon.
Add chicken stock and miso to the sauté pan and bring to a boil, then add steel cut oats. Bring the stock back to a boil, then lower heat to a simmer for about 15 minutes, stirring occasionally.
Turn the heat to medium-high, then stir the bacon and kale mixture into the oats. Heat for 2 minutes to ensure the temperature comes back up, then lower heat to a simmer again.
Mix the oats thoroughly, then using a large spoon, create a "well" in the oats as you drop the 4 eggs into the oats around the pan. Place the lid back on the pan and simmer for another 5-8 minutes. (To ensure you get a runny yolk, wait until the top of the eggs turn white, then cook for another 1-2 minutes.)