• 6 handfuls of fresh greens such as curly endives, chinese leaves or cos lettuce
  • 175 g streaky bacon
  • 2 slices country bread
  • 2 garlic cloves (halved)
  • 1 tblsp red wine vinegar
  • 4 eggs
  • herb vinaigrette dressing


  • Wash and trim the greens and tear them into bite-sized pieces.
  • Cut the bacon into pieces about 2.5 x 5cm/1 x 2in and grill until crisp.
  • Toast the bread then rub it lightly with the garlic on both sides and cut it into 2.5cm/1in strips.
  • Bring a pan of water with the wine vinegar to a rolling boil.
  • Break the eggs into a bowl then carefully slide them into the boiling water so that the bubbles shape the whites neatly.
  • Poach gently for about 4 minutes so the whites are firm and the yolks still runny.
  • Remove from the water and trim away any untidy bits of white.
  • Arrange the greens in a salad bowl, add the bacon and croutons, pour over the vinaigrette and toss.
  • Arrange the eggs on top, and serve.