5 slices streaky bacon
1 tablespoon butter
4 eggs, size 7
4 tablespoons grated parmesan
2½ cups finely sliced romaine lettuce
Caesar dressing (see recipe)
8 slices soft white toast bread
5 anchovy fillets
1 small clove garlic
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons grated parmesan
2 egg yolks, size 7
bacon fat, saved from cooking bacon for the sandwiches (optional)
2 tablespoons olive oil
7 tablespoons neutral oil

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1.Put the bacon on a baking tray and cook under a hot grill for 6-8 minutes until golden and the fat is rendered.
2.Reserve the fat for the dressing and cut each rasher into two lengthwise.
3.Put some water into a steamer and bring to the boil.
4.Grease four 8.5cm ramekins with butter.
5.Put the eggs into a bowl and beat in 4 tablespoons water, ½ teaspoon salt and the parmesan.
6.Evenly divide the egg between the ramekins.
7.Put the ramekins into the steamer and lower the heat.
8.Steam for 3-4 minutes until the centres have no signs of wobble.
9.Remove from the heat and turn out the steamed egg.
10.Put the lettuce in a bowl with 5 tablespoons dressing and mix thoroughly.
11.Toast the bread until golden then use an 8.5cm cutter to cut 8 toast circles.
12.Spread 4 toast circles with ½ teaspoon dressing each.
13.Layer ½ cup dressed lettuce, a steamed egg, some bacon and an additional ½ teaspoon dressing and top with the remaining toast circle.
15.Put the anchovies, garlic, lemon juice, mustard, Worcestershire sauce and parmesan in a small blender.
16.Blitz on high speed for 1-2 minutes.
17.Add the egg yolks to the blender and blitz for 1 minute to incorporate.
18.Add the rendered bacon fat (if using) and continue to blend.
19.Add the olive oil and blend for 1 minute.
20.Add one-third of the neutral oil and blend until thick and creamy.
21.Add the remaining oil and blend again until thick and creamy.

Food styling, recipes & photography David Neville