Preheat your air fryer to 375°F (190°C). Arrange bacon slices in a single layer in the air fryer basket. Air fry for 8-12 minutes, flipping halfway through, or until desired crispiness is achieved. (Alternatively, cook in a large skillet over medium heat until crispy.) Remove bacon, drain on paper towels, and crumble once cool.

In a large pot, heat olive oil over medium heat. Add finely diced shallots and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.

Pour in the chicken (or vegetable) broth and bring it to a gentle simmer. Stir in the rolled oats. Reduce the heat to low, cover the pot, and cook for 15-20 minutes, stirring every few minutes, until the oats are tender and have absorbed most of the liquid, creating a thick, porridge-like soup consistency.

Stir in the heavy cream (if using), black pepper, and initial salt. Taste the soup and adjust the seasoning as needed. Keep the soup warm on low heat while you prepare the eggs.

While the soup finishes cooking, fill a small saucepan with about 3 inches of water. Add the white vinegar and bring the water to a gentle simmer (small, wispy bubbles should appear, but not a rolling boil).

Crack each egg into a separate small bowl or ramekin. Carefully slide each egg, one at a time, into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Use a slotted spoon to carefully remove the poached eggs from the water.

Ladle the warm savory oatmeal soup into individual serving bowls. Top each serving with a generous sprinkle of crumbled crispy bacon, a freshly poached egg, and a garnish of fresh chopped chives.