In a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes.

Transfer to a paper towel-lined plate to drain and cool.

Once cooled, crumble the bacon into small pieces.

Place the eggs in a saucepan and cover with cold water.

Bring to a boil over medium-high heat.

Once boiling, cover the saucepan, remove from heat, and let sit for 10-12 minutes.

Transfer the eggs to an ice bath to cool for 5 minutes.

Peel the cooled eggs and slice them in half lengthwise.

Arrange on a serving platter, sprinkle with salt and top with bacon crumbles.