Ingredients

• 3 eggs
• 3 rashes of bacon (shortcut)
• 1 cos lettuce
• 1 red capsicum
• 1/2 tablespoon oil, plus a dash more for frying
• 1/2 teaspoon garlic
• 2 slices grainy bread
• 1/4 cup mayo (use yogurt if you prefer)
• 1/2 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• small piece of Parmesan cheese

Directions

1. Place eggs in water. Bring to the boil, turn down the heat and simmer for 10 minutes
2. Meanwhile, heat a little oil in a pan on medium heat. Cook bacon for about 5 minutes each side or until cooked to your liking. When cooked, place on a paper towel covered plate
3. To make croutons, mix oil and garlic in a bowl. Dice bread into 9 pieces per slice. Dip bread in oil and garlic. Place on an oven tray and grill for 2 minutes on the first side. Then flip bread and grill for 1 minute on the other side
4. To make dressing. Mix together mayo, lemon juice and Dijon mustard
5. Wash lettuce and shred
6. Wash capsicum and cut into strips
7. Rinse eggs under cold water and remove shell. Cut into quarters
8. Dice bacon
9. To arrange salad, place lettuce on a plate. Sprinkle capsicum, arrange croutons, egg and bacon. Drizzle with dressing. To finish, use a vegetable peeler to peel some Parmesan cheese on the top

Notes

Serving suggestion: serve with some chicken and steamed corn
Add any veggies you like along side the capsicum
Try serving individual portions in a cos lettuce leaf