Run under cold water and peel immediately, return to the water briefly to reheat. It’s easy to overcook the eggs during this process. You can use a cake tester to check that the egg yolks are still runny. They shouldn’t take longer than 3 minutes to reheat.
Cut 16 bacon lardons* (or about 240g) from the slab bacon for the garnish. You should use the best pieces in the center of the slab as the rest is solely a flavoring agent.
Use the remaining bacon, (about 30g) and add to 300g of chicken bouillon. Simmer for 15 minutes.
*Lardons are what the French refer to a small, uniform rectangular cuts of bacon. The perfect lardon for this dish (and in general) is the size of a pinky finger from the last joint to the end of the nail. This obviously varies a bit, but I prefer to make them slightly larger. Luckily, I have some fat pinkies so it’s justified.