BLT salad with homemade croutons and egg

Preheat the oven to 160 °C and line a baking tray with baking paper.

Place the bacon slices on the baking tray. Tear the bread into smaller pieces, scatter them next to the bacon, drizzle with oil, and season with a pinch of salt. Toss to combine, then bake for 10-12 minutes at 160-170 °C. Flip the pieces halfway through baking to ensure even browning.

While the croutons and bacon are baking, cook the eggs: place them in a small saucepan, cover with water, and bring to a boil. Once boiling, cook for 5 minutes over medium heat, then remove from heat and leave in the hot water for another 5 minutes. Afterwards, cool them under cold running water, then peel and cut in half.