In a bowl, pour red wine vinegar add salt and pepper and stir to dissolve spices. Add mustard, combine. Then slowly pour in oil stir constantly to elmisify. Taste and adjust seasoning or oil and vinegar according to your preferences.

In a pan melt butter over medium heat. Meanwhile, cut bread into cubes. When butter foams, add bread croutons and cool for about 5 minutes stirring regularly until they get a nice golden brown color and crispy texture. They will get crunchier when cooled down.

Heat n a pan with no fat. When hot fry bacon for a few minutes until browned and crispy.

I give you the technique you prefer but feel free to do as you are used to.

Place eggs in a casserole, cover with cold water. Heat over medium-high heat until it boils. According to the size of your eggs : if they are medium size, remove eggs immediately. If they are large, stop the heat and let them for 1 more minute).

When cooked, pour cold water over for 1 minute, this will help to remove the shell. Then peel eggs.

Toss salad with vinaigrette. Chop parsley.

Dress salad in individual plates. On each plate, place an egg in the center. Sprinkle bacon, croutons and parsley all around.