1 cup thinly sliced shallots
3 tablespoons grapeseed or avocado oil
1 pound green beans, trimmed
Pinch of salt plus ½ teaspoon, divided
½ cup water
¼ teaspoon ground pepper
2 large hard-boiled eggs, peeled
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Let cool, then crumble. Separate shallot slices into rings. Add oil and the shallots to the pan and cook, stirring often, until browned, 3 to 6 minutes. Using a slotted spoon, transfer the shallots to the plate with the bacon. Sprinkle with a pinch of salt. Add green beans to the pan and cook, stirring often, until browned in spots, 2 to 4 minutes. Add water, cover and cook, stirring occasionally, until tender, 4 to 6 minutes. Remove from heat and season with pepper and the remaining ½ teaspoon salt. Grate eggs on the large holes of a box grater. Serve the green beans topped with the shallots, bacon and eggs.