Add the 3 eggs to a saucepan and cover with water. Bring the water to a boil and simmer for 2 minutes. Turn off the heat and allow the eggs to sit for 5 minutes. After 5 minutes, add the eggs to cold water. Tap them to crack the shells all over and peel under running water. Dry and set aside.

Grease a loaf pan with  butter. Line with a parchment paper. Preheat oven to 350°F/175°F.

To a large bowl sift the flour, baking powder and salt.

To a separate bowl, add the whisked eggs and whisk in the milk and oil.

Add a little of the wet ingredients to the dry and fold in. Add in batches until well mixed. Stir in the bacon and the cheese.

Pour 1/2 of the batter into the loaf pan. Place the hard boiled eggs down the center of the pan and pour over the rest of the batter so the eggs are covered.

Bake on the center rack of the oven for 50 minutes until a toothpick comes out clean when inserted. All ovens are calibrated differently so time may vary.

Remove from the oven and allow to cool in the pan for 5 minutes. After 5 minutes, use the parchment paper to lift out the loaf and allow to cool for 30 minutes.