Cook the bacon until crispy either in the oven or in a pan, removing the bacon to a paper towel to drain and reserving the bacon grease. Warm the bacon grease in a small pan over medium heat, whisking in the balsamic vinegar and seasoning with salt and pepper. Crumble in 2 slices of the bacon into small bits, then set aside.
Assemble the salads onto 2 plates, dividing the lettuce, eggs, tomatoes, and remaining 6 slices of bacon equally between them. Drizzle with the warm bacon dressing, sprinkle with additional salt and pepper as needed and serve immediately.