Crispy BLT Salad with Egg and Bacon | Quick Recipe

Preheat the oven to 160 °C (convection) and line a baking sheet with parchment paper.

Lay the bacon slices on the baking sheet. Tear or cut the bread into bite-sized pieces, also place them on the baking sheet, drizzle with 1 tbsp rapeseed oil, and season with a pinch of salt. Mix everything well and bake in the oven for 10–12 minutes until crispy. Turn halfway through to ensure the bread and bacon brown evenly.

While the croutons and bacon are baking, prepare the eggs: Cover them with water in a small pot, bring to a boil, and cook for 5 minutes over medium heat. Remove the pot from the heat and let the eggs steep in the hot water for another 5 minutes. Afterward, rinse them under cold running water and peel.