Boil the eggs for about 8 minutes until they are hard boiled, plunge into cold water and leave to cool.

Cut the fat off the bacon and grill until crisp. Drain on kitchen paper

Shred the Romaine lettuce and mix with the rocket or salad leaves. Arrange on four plates.

Slice the mushrooms and halve the tomatoes and share amongst the plates.

Peel and quarter the eggs and divide between the plates.

Make the dressing by mixing the olive oil, lemon juice or vinegar and whole grain mustard. Season with salt and pepper.

Sprinkle the dressing onto the salad then snip the bacon into small pieces and put on top of each plate of salad.

Add croutons and serve