Instructions: Place the garlic in the olive oil and leave to infuse 2 hours.

Cook eggs for 1 minute in boiling water.

Cut the bacon into fine dice; cut the bread into 1 cm cubes.

Heat 1/2 of the garlic flavoured oil in a pan and fry the bacon until crisp. Remove and set aside. Add the cubed bread and fry until golden brown. Set aside with the bacon.

Place the remaining oil in a small bowl with the lemon juice, Worcestershire sauce and salt and pepper and mix well.

Tear the lettuce into pieces and place in a salad bowl. Pour over the prepared dressing and toss well.

Break the eggs over the lettuce, scraping out the partially cooked egg white, and mix thoroughly to combine the egg with the dressing.

Add the bacon, cheese and croutons just before serving and give a final toss.

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