If you time it right, you can hustle and get everything chopped up before the potatoes finish cooking. But do yourself a favor and get some slab bacon—pre-sliced bacon is usually too thin to cut into proper lardons.
Start your potatoes in a pot of cold, salted water. Bring to a boil, then simmer till cooked through. Meanwhile:.
Soft-boil your eggs. Start the eggs in a pot with cold water, a splash of vinegar, and salt. Bring to a boil, then low simmer for four to five minutes. Immediately drain and rinse with cold water. Peel. Dice the eggs.
Eat one of your delicious soft-boiled eggs with a little salt and pepper.
Cut your bacon into lardons. Cook on medium heat until nice and crispy. Drain out the fat.