Tomato and Bacon Salad (BLT Salad)

Preheat the oven to 160 °C and line a baking tray with baking paper. Place the bacon slices on the tray. Tear the bread into small pieces (croutons), add them to the tray next to the bacon, drizzle with a tablespoon of oil and season with a pinch of salt. Toss gently and bake for 10-12 minutes at 160-170 °C. Halfway through, turn the bacon and croutons over for even browning.

While the bacon and croutons are baking, prepare the eggs: place them in a small saucepan, cover with water and bring to a boil. Boil them for 5 minutes over medium heat, then turn off the heat and leave them in the hot water for another 5 minutes for a soft and creamy yolk. Afterwards, cool them under cold running water and peel them.

Wash and chop the romaine lettuce into bite-sized pieces, and slice or dice the tomatoes. In a small bowl, mix the mayonnaise with the lemon juice until you get a smooth dressing. In a large salad bowl, combine the lettuce leaves with the tomatoes, crispy croutons and the bacon torn into small pieces. Pour the dressing over, toss gently and serve with the eggs cut in halves and finely chopped fresh chives.