Egg Salad with Crispy Bacon

Mix the arugula and lamb's lettuce in a bowl. Tear the bread roll into small pieces. Finely chop the anchovy fillets. Peel the garlic, cut it in half lengthwise, and remove the germ.

Bring water to a boil in a small saucepan. Prepare a piece of cling film about 30 cm long and line a small bowl with it, ensuring the edges overhang.

Pour 1 teaspoon of oil into the cling film-lined bowl, then carefully crack 1 egg into it, making sure the yolk remains intact. Gather the edges of the foil, squeeze out the air around the egg, and tie a knot. Repeat with the remaining 3 eggs.