Ingredients:-
2 rashers bacon, chopped,
1/2 cup of cubed or bread shapes,
3 Tbsp olive oil,
Pinch salt,
1 chicken breast,
1 medium egg,
A few handfuls of lettuce leaves,
1 small cucumber, sliced,
30g parmesan cheese,
Creamy Dressing:-
2-3 Tbsp mayonnaise,
1-2 Tbsp lemon juice,
¼ – ½ anchovy, crushed to a paste,
1/2 tsp wholegrain mustard,
1/4 tsp grated or crushed garlic,
2 tbsp finely grated parmesan,
Grind of black pepper,
METHOD:-
Whisk all ingredients for creamy dressing, taste and season with lemon juice and black pepper as needed.
Fry bacon in a pan until crispy. Remove from pan. Add bread to the pan, add olive oil and fry until golden brown and crispy. Drain on paper towels, salt the croutons well and set aside. Wipe pan clean and cook chicken breast in a pan on medium, 5 mins on each side then rest before slicing.
To make a perfect poached egg, bring a pot of water, adding a dash of vinegar, to a simmer. Swirl water with a spoon to a whirlpool and break the egg into it. 
Cook for 4 mins. Remove with a slotted spoon.
To Serve:- 
In a large bowl toss the lettuce leaves and cucumber slices with half of the creamy dressing until coated. Set out on a serving plate. Top with crispy bacon, croutons or shaped bread, sliced chicken and place the egg on top. 
Serve remaining creamy dressing on the side. Grate the parmesan over top and serve.