Indulgent Chicken Caesar Salad with Bacon

Meanwhile, boil a shallow layer of water in a pot or saucepan. Discard the tips of the green beans and thoroughly wash the eggs, then transfer both to the pan and boil for 5 - 6 minutes (see Tip). 

Tip: if you'd prefer a hard-boiled egg, use a separate pan and boil for 8 - 12 minutes. Rinse the eggs under cold water so as to peel them more easily.

In the meantime, grate the Parmigiano Reggiano and crush or mince the garlic. Juice half of the lemon and cut the rest into wedges. In a small bowl, combine the mayonnaise with the garlic, a third of the Parmigiano Reggiano and a splash of lemon juice as preferred. Season to taste with pepper.

Dice the ciabatta. Heat a drizzle of olive oil in the same frying pan over medium-high heat. Toast the ciabatta for around 5 minutes until golden-brown. Toss regularly so as to ensure the croutons don't burn.

Meanwhile, roughly chop the lettuce. Slice the chicken and cut the eggs into wedges.