This is one of my favourite things. It’s a fantastic lunch at any time of the year but it’s also a really great thing to put on the table as part of a selection of dishes if you have friends round.


  • 100g Air Dried Smoked Belly Lardons
  • 2 Eggs
  • 1 Head of frisee (or any other leaf you fancy)
  • Dijon Mustard
  • Red Wine Vinegar
  • Olive Oil
  • Some bread
  • 2 cloves garlic
  • Sprig of thyme
  • A good knob of butter


Step 1
Soft boil your eggs and chill, peel and cut into six slices per egg. Prepare your lettuce. Make a dressing from the mustard, vinegar and oil. Find your own balance but I generally would use about 1 part mustard to 2 parts vinegar to 6 parts oil.

Step 2
Gently fry the Air Dried Smoked Belly Lardons in a dry pan until they have crisped up nicely and released a little of their smoky fat. Remove from the pan but leave the fat. Cut or tear your bread for croutons. Add the butter, garlic and thyme to the pan with the fat and when the butter is foaming add the bread, cook over a medium heat tossing occasionally until you have golden croutons. Remove the thyme and garlic and discard.

Step 3
Dress the leaves and toss the lardons and croutons on top. Place the pieces of egg on top, season and serve.

Ben Dulley