Salad with egg and bacon

Instructions

• 1
  Mix arugula and lamb's lettuce together. Tear the Rohlík into small pieces. Finely chop the anchovies. Peel the garlic, cut it lengthwise, and remove the germ.
• 2
  Bring water to a boil in a small saucepan. Prepare a 30 cm long piece of cling film and carefully line a bowl with it. Let the edges of the film hang over the sides of the bowl.
• 3
  Pour 1 teaspoon of oil into the cling film-lined bowl, carefully crack 1 egg into it so it doesn't break, and press the edges of the film together so that no air remains around the egg. Be careful not to break the yolk! Tie the film into a knot. Prepare the remaining 3 eggs in the same way.
• 4
  Once the water in the saucepan starts to boil, place the egg packets into it, reduce the heat to a gentle simmer, and cook the eggs for 5 minutes. Remove them and set aside.
• 5
  Heat 5 tablespoons of oil in a pan over medium heat, add the garlic and Rohlík pieces, and stir. Once the garlic starts to brown, remove it and set aside. Be careful not to burn it! Sauté the Rohlík, stirring frequently, until golden brown for another 2 minutes. Set the toasted Rohlík aside, wipe the pan with kitchen paper, and dry-fry the bacon on both sides until golden.
• 6
  Place the sautéed garlic, anchovies, vinegar, mustard, and remaining oil into a narrow blending container. Blend everything, then season with salt and pepper.
• 7
  Place 2 handfuls of salad mix, a quarter of the toasted Rohlík and bacon, and an egg in the center (carefully removed from the film and seasoned with salt) onto a plate. Pour over the dressing and sprinkle with chopped chives.