Chop the garlic and fry in a little oil in a frying pan until it flavors the oil.

Remove from the pan. Or you can simply rub a cut garlic clove around the pan before you fry the bread.

Fry the bread cubes until crisp and golden.

Remove and keep warm.

Place the bacon in the pan and cook for about two minutes.

Add the vinegar and mustard and boil until it has reduced to about a third.

Pour this over the salad leaves and toss a little.

Boil some water in a pan (just enough to cover the eggs) to which you have added about a tablespoon of vinegar (don't overdo this, or the eggs will taste strongly of vinegar).

Allow to simmer.

Crack each egg into a small bowl before sliding into the simmering water.

Poach for about 3 minutes until just set – the yolk should be still slightly runny.

To serve, arrange the salad leaves with the bacon and mustard dressing on plates and place a poached egg on top of each.

Sprinkle with the golden croutons and serve your Lyonnaise salad immediately.