Cook eggs, if used, and prepare romaine or leaf lettuce for salad; set aside.
Pan-fry bacon in a medium heavy skillet over moderate heat until crisp; remove bacon, drain on absorbent paper, coarsely crumble, and set aside. Drain all but 1½ to 2 tablespoons bacon drippings from skillet.
In a 1-cup measure, combine cream or half-and-half, flour, and sugar, blending well; reduce heat to low and stir cream mixture into hot reserved bacon drippings in skillet. Cook cream mixture, stirring constantly, over low heat until mixture is slightly thickened.
Place romaine or leaf lettuce in a large salad bowl; add half the crumbled bacon and half the coarsely chopped hard-cooked eggs. Pour hot dressing over salad mixture; season with salt and pepper to taste and toss gently to mix. Adjust seasoning to taste and toss again gently.
To serve, garnish top of salad with remaining crumbled crisp-cooked bacon and coarsely chopped hard-cooked eggs. Or, evenly divide salad mixture onto 4 to 6 salad plates and garnish each with remaining crumbled crisp-cooked bacon and chopped hard-cooked eggs. Serve immediately.
Note: May omit light cream or half-and-half, if desired. Use ½ cup milk or reduced-fat or skim milk; however the flavor will not be as rich.
Variations: Add 1 minced peeled garlic clove to the dressing during cooking.
Add 3 to 4 thinly sliced green onions ( include some green tops) to the salad mixture, if desired.