Preheat the oven to 200°C/gas mark 6.
Remove the rind from the bacon rashers and stretch each one on a board with the back of a knife to make them even thinner, then place them on a baking tray with the tomatoes.
Cook the bacon and tomatoes in the oven for about 10 minutes or until the bacon is crisp and brown and the tomatoes have softened and begun to colour a little.
To make the croutons, cut the bread into 1.5cm cubes or tear into pieces for a more rustic vibe. Place in a bowl, drizzle over the olive oil and stir to coat the bread evenly. Tip the bread onto an oven tray, spread out and cook in the oven, turning occasionally, until golden and crisp, about 10 minutes.
Bring a pan of water to the boil, then gently lower the eggs in using a spoon. Simmer over a medium heat for six minutes for a runny egg, a little longer if you prefer your eggs a bit firmer. Drain the eggs and place them in a bowl of cold water to stop them cooking. When the eggs are cool, peel them and cut in half.
Whisk the mayonnaise, water and mustard together to a thick, pourable dressing and season to taste with salt and pepper.
Place the salad leaves in your serving bowl, then snap the bacon into pieces and add them to the bowl. Add the tomatoes and dressing, toss the salad then finish with the croutons and eggs.