Ingredients

• 2 eggs (I recommend this cooking method)
• 4-6 slices of lean bacon, thinly sliced
• several croutons, e.g. from homemade ciabatta or baguette
• 1 head of romaine lettuce
• sea salt and freshly ground pepper
• 4 tablespoons grated Parmesan

Dressing

• 1 egg yolk
• 1/3 clove garlic
• 1 teaspoon mustard
• 1 teaspoon Worcestershire sauce
• 6 tablespoons vegetable oil (sunflower oil)
• 1 teaspoon lemon juice
• sea salt and freshly ground pepper (preferably white)

Preparation

1. Make the dressing: best to use a blender or food processor; crack the egg yolk into it, add garlic, mustard, a pinch of salt, Worcestershire sauce, and mix everything. Add 2 tablespoons of oil and blend for about 1 minute, pour in another 2 tablespoons of oil and blend again for about 1-2 minutes. Add the remaining oil and blend for about 1-2 minutes until the dressing is thick and creamy. Mix in the lemon juice and pepper, and add water if needed (about 1-2 tablespoons for a thinner consistency).
2. Cook the eggs (place in warm water and cook for 4 and 1/2 minutes from when the water boils, then quickly plunge into cold water), peel. Place the bacon on a heated skillet and fry over moderate heat for a few minutes, flipping once, until crisped and nicely browned. Set aside on paper towels.
3. Prepare the croutons: slice the baguette or ciabatta thinly, or cut the bread into cubes, then toast in a toaster or on a baking sheet in the oven. Rinse the lettuce and dry thoroughly.
4. Arrange the lettuce on plates and season with salt. Place the croutons and bacon pieces on top. Add the halved egg and halved tomatoes if using (sprinkle the eggs and tomatoes with sea salt). Drizzle everything with dressing. Sprinkle with grated Parmesan and season with freshly ground pepper.