WARM BACON & EGG SALAD

Preparation Method :

• To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended. Put the lettuce leaves in a salad bowl.
• Place the eggs in a saucepan and cover with cold water. Bring to the boil and boil for 4 minutes. Drain and plunge the eggs into cold water for 2 minutes. Peel off the shells and cut into quarters.
• Heat the oil in a large frying pan and fry the bread cubes for 5 minutes, turning frequently until golden brown. Remove with a slotted spoon and set aside.
• Add the bacon lardons to the pan and fry over a medium-high heat until crisp and golden. Add the tomatoes and dressing to the pan and cook for a further minute.
• Gently toss the bacon, tomatoes and dressing into the salad leaves. Add the quartered eggs and scatter over the croutons. Serve immediately.