Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper. Lay the 7 slices of bacon on the parchment, bake until crispy, 20 to 25 minutes. Remove from oven and chop into bite size pieces, set aside.

While the first seven slices of bacon are baking, heat a medium size pan on medium heat and fry the 1 piece of bacon to start making the dressing. Cook until crisp, then add the garlic and shallot. cook until the shallot is soft, about 2 minutes or so. Remove the pan from the heat and whisk in the salt, mustard, vinegar, and olive oil.

On a large platter, or using 4 serving bowls, add the lettuce, then bacon, then eggs.

Return the dressing to low heat just to warm it then drizzle over the salad. Garnish with the chives and some black pepper as desired.

Serve as a lunch or light dinner.