Heat a pan and cook the bacon over medium-high heat until oil has been rendered and the bacon is nicely browned.
Scoop out the bacon.
Add the cooked noodles to the fat in the pan. Toss to coat each noodle with bacon fat. Taste.
Add salt and pepper — how much depends on how salty the bacon is.
Keep the noodles warm.
Poach the eggs.
Assemble the dish. Divide the noodles between two bowls.
Divide the bacon and bonito flakes as well and sprinkle on top.
Lay the poached egg on top of the noodles. Sprinkle with scallions (optional) and serve the bacon and egg mazemen.