Bring a pan of water to the boil and add 4 eggs, cook for 6 minutes, then drain and cool. Peel and cut the eggs in half. Heat a grill to high and grill 1 pack thick cut unsmoked bacon (use the second pack for bacon sandwiches, or freeze) for a few minutes on each side until crisp, cut into pieces. Cut 1 round lettuce into quarters and slice into thin shreds. Place the lettuce in a large bowl with 125g halved Everyday Value baby tomatoes and the cooked bacon. Make a dressing by whisking together 2tbsp extra virgin olive oil, 1tbsp red wine vinegar, 2tsp mustard and a little seasoning. Toss the salad with the dressing and top with the halved eggs. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.