Serves 2; can be doubled.
3 strips of bacon
2-3 tsp mayonnaise
Pinch of fresh black pepper
2-3 chives, or 1 large scallion, finely chopped, divided
4 cups baby spinach leaves, washed
2 large rice crackers, or small oat-bran or whole wheat pitas
Place the eggs in a small sauce pan, and cover with cold water. Bring to the boil over high heat. As soon as the water comes to a rolling boil, remove the pan from the heat and cover it. Let it sit, covered, for 12 minutes. Then, run the eggs under cold water, while shaking the pan gently to crack the egg shells. Let sit in the cold water until the eggs are cool enough handle; peel, and place in a mixing bowl.
Cut the bacon strips into 1-inch pieces, and spread them out in a small, nonstick, cold frying pan. Turn the heat to low, and cover the pan with a splatter shield. Cook, turning occasionally, until the bacon is crisp but not burned. Remove to a plate covered with paper towels, and set aside to drain.
Mash the eggs with the mayonnaise, black pepper, and 3/4 of the chopped chives or scallion. Place one rice cracker on each plate. (If you're using pita bread, toast the pitas for 3-4 minutes in a 375°F oven, until they are crispy but not burned.) Divide the spinach leaves, placing half on each rice cracker. Top with a mound of egg salad, and garnish each plate with half of the bacon pieces and the remaining chives.