Pissenlits au Lard avec Oeufs Mollets from Memories of Gascony by Pierre Koffmann

Ingredients

• salt and freshly ground pepper
• 1 small teaspoon french mustard
• 50 ml/2 fl oz oil
• parsley, to garnish
• 2 slices of white bread, diced
• 100 g/4 oz streaky bacon
• 4 teaspoons vinegar
• 4 eggs
• 500 g/1 lb 2 oz young dandelion leaves