For the dressing, whisk the mustard and vinegar together with some salt and pepper
and 1 tbsp of water. Whisk in the extra virgin olive oil and set aside.
Heat the olive oil in a large frying pan over a lowish heat and add the garlic and the bacon. Cook the bacon slowly until starting to sizzle, then add the bread to the pan and toss in the bacon juices. Fry everything together slowly (this can take a good 15 mins) until the bacon is ultra-crisp and the croûtons are crunchy, drizzling the pan with a little more oil if it becomes dry. Once cooked, fish out the garlic clove and set the pan aside.
While the bacon is cooking, tip the eggs
into a pan of boiling water and boil for
exactly 7½ mins. Cool in cold water, then
peel and set aside. Cook the beans in a pan
of heavily salted boiling water for 5 mins or
until slightly crunchy but still bright green.
Drain, tip into a pan of ice-cold water, then
drain again and set aside.
To serve, tip everything except for the
eggs and dressing into a large bowl. Drizzle
over the dressing and toss gently with your
hands. Scatter the salad over a serving
platter, halve the eggs and strew over the
salad, seasoning the yolks with sea salt
flakes and a grind of black pepper.