Meals and Courses

  • 4 thick slices of day-old bread
  • 6 tablespoons olive oil
  • 4 eggs
  • 1 tablespoon Dijon mustard
  • juice of ½ lemon
  • 100 g (3½ oz) streaky bacon, cut into bite-sized pieces
  • 100 g (3½ oz) rocket leaves
  • salt and pepper

Cut the bread into small bite-sized pieces and toss in 2 tablespoons of the oil. Spread out on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until golden brown.

Meanwhile, cook the eggs in a saucepan of boiling water for 4 minutes. Drain, then cool under cold running water for 1 minute.

Whisk together the remaining oil, mustard and lemon juice in a small bowl.

Heat a nonstick frying pan, add the bacon and cook over a medium heat for 5 minutes until crisp and golden. Put into a bowl with the rocket.

Shell the eggs, then roughly break in half and add to the bacon and rocket. Scatter over the croûtons, then drizzle over the dressing, season to taste with salt and pepper and serve immediately.

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