Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
Combine mince, breadcrumbs, beaten egg, grated parmesan, chives and garlic in a large bowl. Season with salt and pepper. Using damp hands, shape into 8 rissoles. Wrap a bacon rasher around each rissole.
Brush both sides of bread slices with half of the oil.
Heat remaining oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 2 minutes each side or until browned. Transfer to prepared tray. Bake for 10 minutes, adding bread in the last 3 minutes of cooking.
Meanwhile, cook extra eggs in a small saucepan of boiling water for 4 minutes, for a soft yolk, or until cooked to your liking. Drain. Peel under cold running water. Cut in half.
Cut toasted bread into large pieces. Arrange lettuce, rissoles, egg and bread on a large serving platter. Drizzle with dressing. Serve sprinkled with shaved parmesan and extra chives.