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Start by adding the butter to the pan, when it melts add the flour. Cook through mixture for a minute then add the milk gradually whisking at all times. Season with salt and black pepper. Take it off the heat when the mixture boils and thickens.
Set aside and let it cool for 7 minutes.
Chop the chives and crack the eggs in a clean bowl. Season the eggs with salt and black pepper, add the chives and whisk in the cooled thick béchamel sauce very vigorously until mixture resembles a thick custard. Add the cheese and crispy bacon. Mix and pour into a greased cast iron or baking dish. Top with more precooked bacon and olives.
Bake inside 385 degrees F oven until it set nicely. It will take 15-20 minutes in the oven.
Serve immediately with a green salad and enjoy!