Heat the oil in the fying pan.
Add the cubes of bread and fry until golden to make croutons, set aside. In the same pan add the rashers and cook until crispy, set aside.
Put the 4 eggs in a saucepan and cover with cold water. Bring to the boil and cook for 3-6 minutes depending on how you want your eggs cooked - soft boiled or hard boiled. Remove from the saucepan and put into a bowl of cold water, then when cold enough to handle, peel and set aside.
While the eggs are boiling you can make the dressing. Place the leftover egg, chopped anchovies, mustard, lime juice and garlic in a food processor. Whiz to combine. You can do this by hand if you prefer.
Slowly add the oil a few drops at a time, while continuing to whiz until the mixture thickens. Taste and season.
The dressing should have the consistency of unwhipped cream. If it is too thick, add a teaspoon of warm water.
Roughly tear the lettuce and place in a large mixing bowl. Add 4-5 tablespoons of the dressing and toss well to coat.
Add the croutons and bacon and toss again. Cut the boiled eggs into quarters.
Divide the salad into four serving bowls and top with boiled egg quarters.
Grate on some cheese and serve immediately.