NOTES: Depending on how salty your bacon is, one full soup packet may be a little too salty. If you're worried about this, just cut back on the amount of the seasoning you use from the soup packet (but you'll still want to use both flavor packets).
For the eggs in the sauce, please be sure to use pasteurized eggs as US eggs are not safe to eat raw. There are a few brands selling pasteurized eggs now, or if you have a thermal circulator, you can do this yourself by submerging the eggs in 135 F (57.2 C) water for 2 hours. As for the slow-cooked egg, if you don't have access to a sous vide machine, a poached egg will work, or you can leave it out entirely.