In a small skillet over medium-high heat with 1 turn of the pan of EVOO, cook the bacon until crispy, about 5 minutes. When done removed with a slotted spoon onto a paper towel lined plate.
In a medium bowl, mix together the blue cheese, sour cream, the hot sauce, salt and pepper. In another small bowl, mash the avocado with juice of the lemon and salt.
In a small glass bowl or dish, layer the dip: blue cheese, sour cream mixture, eggs, avocado, tomatoes, and bacon crumbles. Serve with romaine leaves.