Avocado, crispy bacon & egg salad with Tabasco dressing

1 Boil the eggs for 5 minutes, then cool quickly under running cold water and peel.

2 Preheat the grill to high. Brush the bread on both sides with 1 tbsp of the oil, then grill for 1-2 minutes each side until crisp and golden. Cut into croutons. Grill the bacon for 3-4 minutes on each side until crisp. Halve, stone and peel the avocado, then cut into thin slices.

3 Whisk together the Tabasco, mustard, lime juice and seasoning. Whisk in the remaining 3 tbsp of oil until the dressing has thickened.

4 Tear or cut the lettuce into bitesize pieces, then divide between 2 shallow bowls and add the croutons and avocado. Half the eggs and add to the salad, then drizzle over the dressing. Top with the bacon and serve.