Serves 4

Light and healthy. You can have your bacon and eat it too!

4 medium free range eggs

250g rindless smoked back bacon (1/2 pound)

150f cherry tomatoes (2 cups)

2 slices thick cut bread

low fat cooking spray

3 TBS mayonnaise

the juice of 1/2 lemon

25g freshly grated Parmesan cheese (1-ounce)

2 little Gem lettuces

freshly ground black pepper

Preheat the oven to 220*C/425*F/ gas mark 7.  Line a large baking tray with foil and lay the bacon out on it in a single layer.  Roast in the preheated oven for about 10 minutes, flipping it over halfway through the bake time.  Remove and set aside to drain on paper towels. 

Slice the tomatoes in half and spray the bread lightly on each side with some cooking spray. Cut the bread into croutons. Place onto the baking tray along with the tomatoes, cut side up.  Roast for 5  minutes until golden brown and the tomatoes are slightly charred.  Remove and set aside.

Place the eggs in simmering water and bring to the boil. Boil for 6 minutes, drain and rinse well under cold water until cold.  Peel and set aside.

Wash and dry the lettuce.  Divide it amongst four chilled plates.  Cut the eggs into quarters and place 4 quarters on top of each salad plate. Break the bacon or cut into squares, and scatter evenly ovr the lettuce.  Divide the tomatoes and croutons amongst the plates. 

Whisk together the mayonnaise, lemon, and parmesan cheese, along with a bit of ground black pepper.  Drizzle over top of the salads.  Serve immediately and pass additonal pepper at the table.