Caesar Salad with Blue Cheese and Bacon

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6 thick-cut slices applewood-smoked bacon

6 extra-large eggs

12 (1/2-inch-thick) diagonally cut slices of baguette

Good olive oil

1 large garlic clove, cut in half

1 pound hearts of romaine lettuce, washed and spun dry

8 ounces good Roquefort cheese, cut in shards

Caesar Salad Dressing (recipe follows)

Kosher salt and freshly ground black pepper

Caesar Salad Dressing:

1 extra-large egg yolk, at room temperature

2 teaspoons Dijon mustard

2 teaspoons chopped garlic (2 cloves)

8 to 10 anchovy fillets (optional)

1/2 cup freshly squeezed lemon juice (3 lemons)

Kosher salt and freshly ground black pepper

1 1/2 cups good olive oil

1/2 cup freshly grated Parmesan cheese