Method

• 1.
  Preheat the oven to 180°C and line a baking tray with foil.
• 2.
  Brush the baguette slices with oil and place on the baking tray with the bacon.
• 3.
  Bake for 5-6 minutes until the bacon is crisp and the bread is golden. Remove the tray from the oven and allow to cool, then break bacon into shards. Set aside.
• 4.
  Place 2 whole eggs in a small saucepan over high heat, cover with water and bring to the boil. Reduce heat to medium and simmer for 3 minutes for soft-boiled. Cool eggs, then peel, quarter and set aside.
• 5.
  Place the remaining 1 egg in a food processor with the lemon juice, mustard and anchovy, if using, then whiz to combine. With the motor running, gradually add the oil in a slow, steady stream until it forms a smooth dressing. Season dressing to taste.
• 6.
  To serve, separate the lettuce leaves, then divide among 4 serving plates, tearing any larger leaves. Top each plate with 4 baguette slices, 2 egg quarters some bacon and parmesan shavings. Add the flaked trout, then drizzle with dressing and garnish with chervil, if using.