4 slices thick-sliced white, brown or granary bread, crusts removed
4-6 soft-boiled eggs, left to cool
4 rashers thick-sliced back or streaky bacon
2-3 tbsp olive or groundnut oil, plus extra for frying (optional)
4 Little Gem lettuces, leaves separated
salt and freshly ground black pepper
3-4 tbsp red wine vinegar
4 spring onions, finely shredded
Cut the slices of bread into 1cm/½in cubes. Cut the eggs into quarters.
Fry the bacon in a dry pan until crisp. Remove the bacon and add the bread. Fry the bread in the bacon fat until golden and crisp. You might need to add a little oil to achieve a golden finish.
Season the salad leaves with salt and freshly ground black pepper. Cut the bacon into strips and mix into the leaves, with the spring onions and fried bread.
Mix together the vinegar and oil and spoon over the leaves, adding just enough to coat. Season the egg quarters with salt and freshly ground black pepper.
Arrange the salad on four plates and top with the egg quarters. Serve.