• 1 tablesp. olive oil
• 3 slices of white or brown bread, cut into cubes
• 4 smoked rashers, diced
• 4 eggs for boiling
• 2 baby gem lettuce, leaves washed and dried
• Mature Cheddar Cheese for grating

Dressing

• 1 whole egg
• 2 anchovies, finely chopped
• 1 teasp. Dijon-style mustard
• Juice of ½ a lime
• 1 clove of garlic, crushed
• 100mls olive oil
• Salt and freshly ground black pepper

Heat the oil in a frying pan. Add the cubes of bread and fry until golden, set aside. In the same pan add the rashers and cook until crispy, set aside.

To cook the eggs: Put the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 3-6 minutes depending on how you want your eggs cooked – soft boiled or hard boiled. Remove from the saucepan and put into a bowl of cold water, then when cold enough to handle peel and set aside.

For the dressing: Place the egg, chopped anchovies, mustard, lime juice and garlic in a food processor. Whiz to combine. You can do this by hand if you prefer. Slowly add the oil a few drops at a time, while continuing to whiz until the mixture thickens, taste and season. The dressing should have the consistency of unwhipped cream. If it is too thick, add a teaspoon of warm water.

Roughly tear the lettuce and place in a large mixing bowl. Add 4-5 tablespoons of the dressing and toss well to coat. Add the croutons and bacon and toss again. Cut the boiled eggs into quarters.