Sprinkle the bacon all over on both sides with the black pepper. Cook it in a medium skillet until crisp on both sides. Place the bacon on a paper towel to drain and then remove all the grease from the pan except for about a tablespoon.

In a medium stock pot cover the potatoes with water, plus about an inch. Add the kosher salt to the water. Bring it to a boil and then reduce the heat to a simmer until the potatoes are fork-tender -- about 7 minutes. Drain the water and put them back in the stock pot.

Bring the bacon grease back up to temperature over medium heat. Add the shallots and cook them until translucent, 1-2 minutes. Scrape the cooked shallots and remaining bacon grease into the stock pot with the potatoes and toss to coat. Stir in the parsley and chives.

To make the vinaigrette, whisk together the mustard, maple syrup, and rice wine vinegar. Slowly drizzle in the olive oil, whisking constantly. Stir in the pinch of salt.

Place the salad greens and tomatoes in a large bowl. Pour in the vinaigrette and toss to coat. Add the bacon and warm potatoes. Cook the eggs to order and place on top of each salad as you are serving.